1864 Honey Cake

1864 Honey Cake
A Poetical Cook-Book
Maria J. Moss
1 1/2 lb sifted flour
3/4 lb honey
1/2 l finely powdered loaf sugar
1/4 lb citron
1/2 ounce orange peel
3/4 ounce powdered ginger
3/4 ounce powdered cinnamon
One pound and a half of dried sifted flour, three quarters of a pound of honey, half a pound of finely powdered loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small, of powdered ginger and cinnamon, three quarters of an ounce. Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into small cakes of any form.
Did we eat it? Yes
Would I make it again? Yes
Notes: I had sugared lemon and orange peel combined so I skipped the orange peel. As usual, I used less sugar because I find most of the old cakes much too sweet. It seemed like a lot of cinnamon and ginger but I used the amount asked for and the cake came out good. I had to add a little milk for moisture.

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