Instructions: Take three pounds of flour, a pound of sugar, the same quantity of butter rolled in very fine, two ounces of ginger beat fine, and a large nutmeg grated.

Then take a pound of Treacle, a quarter pint of cream, and make them warm together. Make up the bread stiff, roll it out, and make it up into thin cakes.

Cut them out with a teacup or small glass or roll them round like nuts, and bake them in a slack oven on tin plates. (John Farleys London Art of Cookery, 1787.

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