Gingerbread

From 1911:

Put into basin six ounces of fresh butter and half a pound of treacle. Warm thoroughly in the oven. In anothe basin, put two breakfast-cupfuls of flour, a tablespoonful of sugar, a teaspoonful of ground ginger, the same of mixed spice, and a teaspoonful of carbonate of soda. Mix, add the warmed treacle and butter, and enough warm milk to make a stiff batter. Bake in a moderate oven in a shallow, well-greased tin.