Title: Gingerbread (Moist) [Empire Cookery]
Categories: Cake Aussie
Yield: 1 Servings

2	c	Flour
1	c	Treacle
2	ts	Ginger, ground
1	ts	Salt
1	ts	Bicarbonate of soda
2	tb	Butter
		Water, boiling
		Nuts chopped.
		Peel

Stir the treacle into the flour into which you have first put the salt and ginger; put the butter into a breakfast cup and fill up with boiling water. When dissolved stir into the dry ingredients and lastly add soda dissolved in a little hot water.

Bake in a moderate oven.

by Rita McEwin from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 02-27-98 (12:56) The Once And Future Legend (1) Cooking

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