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Gingerbread, Almond

Mix one ounce of ground ginger with a quarter of a pound of ground rice, and three quarters of a pound of best flour. Put into a jar one pound of treacle, half a pound of sugar, half a pound of fresh butter, the thinly-peeled rind of two lemons, cut into thin slices, and six ounces of sweet almonds, with four or five bitter ones, pounded in a mortar, with a few drops of water, to prevent oiling. Place the jar near the fire, and when the butter is melted, pour all into the flour, etc. Beat till quite light, and bake in a quick oven, on a buttered tin for thirty minutes, if made in small cakes. Probable cost 1s. 8d. for this quantity.