Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- ten ounces of fine wheaten flour
- five ounces of fresh butter
- five ounces of grated cocoa-nut
- an ounce of ginger
- a pound of treacle
- 1 lemon
- ginger
Directions
(_Original Receipts._)
Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger: pour nearly boiling upon these a pound of treacle, five ounces of fresh butter, and five of sugar, melted together in a saucepan; beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it until it is perfectly cold, then add to it five ounces of grated cocoa-nut, and when it is thoroughly blended with the other ingredients, lay the paste in small heaps upon a buttered tin, and bake them in very slow oven from half to three-quarters of an hour.
Flour, 10 oz.; ground rice, 6 oz.; rind of 1 lemon; ginger, 3/4 oz.; treacle, 1 lb.; sugar, 5 oz.; butter, 5 oz.; cocoa-nut, 5 oz.: 1/2 to 3/4 hour.
Or: Flour, 1/2 lb.; ground rice, 1/2 lb.; ginger, 3/4 oz.; rind of 1 lemon; butter, 5 oz.; sugar, 5 oz.; treacle, 1 lb.; cocoa-nut, 6-1/2 oz.
_Obs._—The cakes made by them are excellent.