Sweets/Treats Tea Ginger Cakes

tea ginger cakes
(from Breakfast, Dinner, and Tea: Viewed Classically, Poetically, and Practically, by Julia C. Andrews, 1859)

Ingredients:

2 lbs. flour​

1/2 lb. butter​

3/4 lb. sugar​

4 eggs​

ginger to taste​

Instructions:

Two pounds of flour, half a pound of butter, three quarters of a pound of sugar, four eggs, and as much ginger as suits your taste. Dissolve half a teaspoon of soda in a little milk or water, and put one spoonful of cream of tartar dry into the flour. Roll out the dough when pretty soft, cut your cakes, and bake as quickly as possible.​