Two large tea-cups full of molasses. The same of brown sugar rolled fine. The same of fresh butter. One cup of rich milk. Five cups of flour, sifted. Half a cup of powdered allspice and cloves. Half a cup of ginger.
A small tea-spoonful of pearl-ash melted in vinegar.
Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, with the pearl-ash, and stir the whole very hard.
Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.