1 pint treacle or golden syrup
1/4 teaspoon of cinnamon
1 teaspoon ground ginger
Grated rind and juice of half a lemon
Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.
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