Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of milk
- 2 eggs
- 6 ozs
- 5 eggs
- 2 ozs
- 1 large beaten egg
- ginger
Directions
Ginger-Bread.
J lb. margarine, 2 eggs, \ lb. chopped peel, \ lb. moist sugar, $ oz. powder, syrup or treacle to make firm dough, 2 lb. flour, 1 oz. ginger. Put the butter, ginger, sugar, and the flour together, make a bay or hole in the middle, pour in the syrup, add the peel and almonds and a little spice ; knead the whole into a firm dough, weigh into 1 or 2 lb. pieces, make them into squares, press them or mould upon the usual ginger-bread block, or put the squares upon the tin and dock them ; place pieces of buttered .wood against each side, firmly fastened to keep in position, bake in a cool oven, and when baked, wash over with white of egg, which will give a bright gloss.
This is a new recipe and is given to fill the place of ordinary gingerbread, as that contains a large percentage of alum, the use of which is destructive to health and in defiance of law.
Common ''Seedy's."
$i lbs. flour, 6 ozs. sugar, i lb. butter, 1 oz. of caraway seeds, 1 oz. powdered vol., about a third of a pint of milk. Rub the butter with the flour, put the caraways and sugar in the middle of a bay made in the flour, dissolve the vol. in the milk, and mix the whole into a smooth dough ; don't work it about and make it tough ; cut out i inch thick with round cutters, place on greased baking-tins, and bake in a very hot oven.
Note. — The oven must be hot to drive off" the ammonia.
Dessert Arrowroot Biscuits- Cream up \ lb. of butter, \ lb. sugar, and 5 eggs ; add \ lb. flour and i lb. arrowroot, rubbed through a sieve ; mix all care- fully into a smooth dough, roll and cut out with a small round cutter ; if the dough is too soft to roll with a rolling-pin, take it up with a spoon, and drop it upon a buttered tin, and bake in a sharp oven.
Arrowroot Drops.
i lb sifted arrowroot, 2 ozs. butter, J lb. sugar, 1 large beaten egg, 2 ozs. finely chopped peel (lemon), tablespoonful of milk ; place these ingredients in a buttered saucepan, and boil them slowly, stirring briskly all the time until they appear light ; then with a small spoon or savoy bag put pieces about the size of a walnut upon a buttered tin, and bake in good oven.
Cocoanut Drops-
1 lb. ground or grated cocoanut, ij- lb. castor sugar, and yo whites of eggs ; whip the whites as for meringues into a firm
Digitized by