Cocoa-Nut Gingerbread

Original Receipts

½ to ¾ hour.

Ingredients

  • Flour, 10 oz.
  • ground rice, 6 oz.
  • rind of 1 lemon
  • ginger, ¾ oz.
  • treacle, 1 lbs.
  • sugar, 5 oz.
  • butter, 5 oz.
  • cocoa-nut, 5 oz.:
  • Or: Flour, ½ lbs.
  • ground rice, ½ lbs.
  • ginger, ¾ oz.
  • rind of 1 lemon
  • butter, 5 oz.
  • sugar, 5 oz.
  • treacle, 1 lbs.
  • cocoa-nut oz.

Method

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 a very slow oven from half to three-quarters of an hour.

Obs.—The cakes made by them are excellent.

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