Molasses Beer. — (1) Put 4oz. of hops into a large pan with
2galls. of water, and boil for half-an-hour. Put 2qts. of
coarsely-ground malt into a tub with 31b. of brown sugar
and ] 4 pints of re-boiled Cuba Molasses. At the end of
the half-hour, pour the boiling hops over the ingredients
in the tub, stir up well, then leave them for an hour.
When ready, strain the liquor carefully into a keg without
disturbing the sediment. Pour another 2galls. of boiling
water over the malt, &c., remaining in the tub, leave it
until cold and settled, then strain it in with the other
liquor. Proceed the same with another lgall. of water,
adding at the same time 4 pint of brewer’s yeast✪ Molasses Beer. When
the liquor in the keg is almost cold, strain the yeast
water into it, let it ferment in the keg for two or three
days according to the temperature, then cork it tightly.
The keg should be full to the bung, so that the yeast
during fermentation may work out and ran off. When
fermentation lias ceased, draw the beer off into bottles, and
cork them tightly. In a mor.th or six weeks’ time the
beer will be fit for drinking.
(2) Put into a large vessel I lb. of raw sugar, lib. of
Molasses, loz. of bruised ginger, and ioz. of hops, pour in
3qts. of water, and boil for several minutes. Strain the
liquor, and add 5qts. of water and 1 table-spoonful of yeast.
Let the beer work for one night, then bottle it.
Molasses Cake. — (1) Put 7 breakfast-cupfuls of flour into a
large basin, and rub in until quite smooth ill), of butter ;
then mix with it £lb. of sugar and 2 table-spoonfuls of
Fig. 1187. Molasses Cake.
ground ginger. Dissolve 1 table-spoonful of bicarbonate
of soda in 2 table-spoonfuls of warm water, then mix it
with 1 breakfast-cupful of sour milk✪ Molasses Cake, and stir it into the
above ingredients together with 2 breakfast-cupfuls of
Molasses. Work the dough well ; if too stiff a little more
For details respecting Culinary Processes , Utensils, Sauces, Sec., referred to, see under their special heads.
T11E ENCYCLOPEDIA OF PRACTICAL COOKERY.
947
Molasses — continued.
water can be added, or if not stiff enough a little more
flour. Put the dough in a buttered cake-tin, and bake in
a rather quick oven. When cut, the interior should be
quite dark. See Fig. 1187.
(2) Rub ill), of butter into 6J pints of flour, add lib. of
stoned raisins, loz. of powdered cinnamon, and lqt. of
Molasses, and mix in six well-beaten eggs. Dissolve Joz.
of alum in J pint of boiling water, and when cool, mix it
with J pint more water✪ Molasses Cake, and stir in with the other in-
gredients. Make into a dough, put it into greased tins,
and bake in a moderate oven.
(3) Put 6oz. of butter into a large basin, stand it near
the fire until warmed, then mix with it 6oz. of moist
sugar and 1 breakfast-cupful of Molasses ; beat them
together for a few minutes with a wooden spoon, and add
two eggs and 1 breakfast-cupful of milk. Mix 1 teaspoon-
ful each of powdered cinnamon and ginger with 1 Jib. of
flour✪ Molasses Cake with Spices, then stir in gradually the beaten mixture, and work
the whole until quite smooth. Butter a cake-tin, pour
the mixture into it, and bake in a moderate oven. This
cake is better if left for a day before being served.
Page 544 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Molasses Beer. — (1) Put 4oz. of hops into a large pan with 2galls. of water, and boil for half-an-hour. Put 2qts. of coarsely-ground malt into a tub with 31b. of brown sugar and ] 4 pints of re-boiled Cuba Molasses. At the end of the half-hour, pour the boiling hops over the ingredients in the tub, stir up well, then leave them for an hour. When ready, strain the liquor carefully into a keg without disturbing the sediment. Pour another 2galls. of boiling water over the malt, &c., remaining in the tub, leave it until cold and settled, then strain it in with the other liquor. Proceed the same with another lgall. of water, adding at the same time 4 pint of brewer’s yeast. When the liquor in the keg is almost cold, strain the yeast water into it, let it ferment in the keg for two or three days according to the temperature, then cork it tightly. The keg should be full to the bung, so that the yeast during fermentation may work out and ran off. When fermentation lias ceased, draw the beer off into bottles, and cork them tightly. In a mor.th or six weeks’ time the beer will be fit for drinking.
(2) Put into a large vessel I lb. of raw sugar, lib. of Molasses, loz. of bruised ginger, and ioz. of hops, pour in 3qts. of water, and boil for several minutes. Strain the liquor, and add 5qts. of water and 1 table-spoonful of yeast. Let the beer work for one night, then bottle it.
Molasses Cake. — (1) Put 7 breakfast-cupfuls of flour into a large basin, and rub in until quite smooth 1lb. of butter ; then mix with it £lb. of sugar and 2 table-spoonfuls of
[illustration: Fig. 1187. Molasses Cake.]
ground ginger. Dissolve 1 table-spoonful of bicarbonate of soda in 2 table-spoonfuls of warm water, then mix it with 1 breakfast-cupful of sour milk, and stir it into the above ingredients together with 2 breakfast-cupfuls of Molasses. Work the dough well ; if too stiff a little more
For details respecting Culinary Processes , Utensils, Sauces, Sec., referred to, see under their special heads.
Molasses — continued.
water can be added, or if not stiff enough a little more flour. Put the dough in a buttered cake-tin, and bake in a rather quick oven. When cut, the interior should be quite dark. See Fig. 1187.
(2) Rub 1lb. of butter into 6J pints of flour, add lib. of stoned raisins, loz. of powdered cinnamon, and lqt. of Molasses, and mix in six well-beaten eggs. Dissolve Joz. of alum in J pint of boiling water, and when cool, mix it with J pint more water, and stir in with the other ingredients. Make into a dough, put it into greased tins, and bake in a moderate oven.
(3) Put 6oz. of butter into a large basin, stand it near the fire until warmed, then mix with it 6oz. of moist sugar and 1 breakfast-cupful of Molasses ; beat them together for a few minutes with a wooden spoon, and add two eggs and 1 breakfast-cupful of milk. Mix 1 teaspoonful each of powdered cinnamon and ginger with 1 Jib. of flour, then stir in gradually the beaten mixture, and work the whole until quite smooth. Butter a cake-tin, pour the mixture into it, and bake in a moderate oven. This cake is better if left for a day before being served.
Records on this page
Molasses BeerMolasses CakeMolasses CakeMolasses Cake with Spices