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Gingerbread with Cocoanut

Put nine ounces each of wheat and rice flour into a basin and mix in eight ounces of moist sugar, one ounce of ground ginger, the grated rind of two lemons and an ounce and a half of candied citron cut up small. Put half a pound of butter into a saucepan with one pound of molasses, make them both hot, pour them into the flour mixture and stir well. Let it all cool, add seven ounces of cocoanut grated and pounded in a mortar. Beat well for a few minutes, put the mixture in small lumps on a buttered baking-sheet, place them in a slack oven, and bake for about forty-five minutes.