Inexpensive Gingerbread

From 1922:

Quarter pound dripping, 4 tablespoonfuls sugar, ½ lb. syrup, 2 breakfastcupfuls flour, 1 teaspoonful bicarbonate soda, 1 teaspoonful cream of tartar, 3 teaspoonfuls ground ginger, ¼ teaspoonful nutmeg, ¼ lb. currants (or any dried fruit) 1 teacupful milk and 1 egg.
Melt dripping, sugar and syrup together, pour in dry ingredients and stir well, add milk and well-beaten egg, and bake in moderate oven in good-sized cake tin, well greased, for 1 ½ to 2 hours.