Soldiers' Gingerbread

Soldiers' Gingerbread

Send a good big home-made cake to your soldier at the front or in camp.

Originally published in the Sunday Times (Sydney), on Sunday 30 September 1917


  • 1/2 pound (226gms) of butter
  • 1/4lb. (113gms) of treacle
  • 1lb. (454gms) of flour
  • 1/2lb. (226gms) of moist sugar
  • 3 teaspoonful of carbonate of soda
  • 1oz. (28gms) of ground ginger
  • 1/2 grated nutmeg
  • 2 eggs
  • 1 teaspoonful of vinegar
  • 1/4 pint (118gms) of warm milk


    1. Cream the butter and add to it the treacle; place the flour in a basin with the sugar, ginger, and nutmeg.
    2. Mix well, and as you stir add the treacle and butter, then the eggs well beaten, the vinegar, and the soda dissolved in the milk.
    3. Grease a flat tin, and bake the cake in a hot oven (ie. 210°C) for two hours.

Source: Housewife’s Column (1917, September 30). Sunday Times (Sydney, NSW : 1895 – 1930), p. 18.