Abbreviation in old recipe


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I've found this recipe on a website, but as a German I can't figure out, what kind of flour is meant by the abbreviation "Sh. Flour". Also, shouldn't baking powder do the job all alone – why the additional bicarbonate of soda without having any acid? Please help!
 
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Ian

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Welcome to the forums @Hape :).

I think that it could be "SR. Flour" as in "self raising flour" (contains a raising agent already).

Cornish gingerbread is delicious! I hope the recipe turns out how you hope :D.
 

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