Five pints of flour, two coffeecupfuls of butter, one quart of
molasses, half pint of sweet milk, two teaspoonfuls of soda✪ Hard Ginger Bread; mix
the milk, molasses, and flour together, melt and add the butter;
roll out on the sheets. To make it glossy, rub over the top, just
before putting into the oven, one well beaten egg.
SPONGE GINGER BREAD.
One cupful of sour milk, one of molasses, one-half cup of
butter, two eggs, one teaspoonful of soda, one tablespoonful of
ginger, three cupfuls of flour✪ Sponge Ginger Bread; put butter, molasses and ginger
together, make them quite warm, add the milk, flour, eggs and
soda; bake as soon as possible.
GINGER COOKIES.
Two cupfuls of molasses, one cupful of butter or lard, one
tablespoonful of ginger, one tablespoonful of soda, dissolved in
three tablespoonfuls of boiling water, one egg✪ Ginger Cookies; mix very soft.
GINGER COOKIES — -Extra fine.
Five eggs, two cupfuls of New Orleans molasses, two cupfuls
of brown sugar, two cupfuls of butter, two teaspoonfuls of soda,
dissolved in one tablespoonful of hot water, one tablespoonful
of ginger✪ Ginger Cookies - Extra Fine. Beat the eggs very light, then stir in the rest of the
ingredients, turn into the flour and mix hard enough to roll nicely.
I usually use one cupful of butter and one of lard.
GINGER COOKIES.
Two cupfuls of brown sugar, one of molasses, one cupful of
butter, one tablespoonful ginger, one teaspoonful of alum, two
teaspoonfuls of soda, one cupful of boiling water. Dissolve the
alum in the hot water. Mix rather stiff, roll out little thicker
than sugar cookies; bake in a quick oven. This recipe makes
nice, hard ginger bread, such as bakers make.
MOLASSES JUMBLES.
One cupful of melted butter, two cupfuls of molasses, one cup-
ful of- cold water, two teaspoonfuls of soda, two eggs, one table-
CAKE. 195
spoonful of ginger. Make them thick enough to drop from a
spoon. Bake in a hot oven.
GINGER DROP CAKES.
One cupful each of molasses, brown sugar, lard, and sour milk,
four and a half cupfuls of flour, one tablespoonful each of cinna-
mon and soda, one teaspoonful each of ginger and cloves. Drop
by the spoonful on tins, and bake in a hot oven.
GINGER SNAPS. (No. 1.)
One pint of molasses, one cupful each of brown sugar and but-
ter, one teaspoonful of soda, one tablespoonful of ginger✪ Molasses Jumbles. Set
the molasses on the stove and boil hard five minutes. Set it off,
let it get cold. While the molasses is cooling, rub the butter
and sugar to a cream, then add it to the molasses, with the soda
and ginger. Make into a stiff dough, roll very thin, cut into
round cakes, and bake in a quick oven.
GINGER SNAPS. (No. 2.)
One cup of molasses, one cup of brown sugar, one-half cup of
boiling water, in which dissolve one teaspoonful of soda; mix all
the ingredients well together, add one teaspoonful each of ginger
and allspice, and last of all add two-thirds cup of melted butter✪ Ginger Snaps (No. 2);
mix stiff enough to roll nicely; roll very thin, cut into round
cakes, and bake in a hot oven.
BAKERS' GINGER SNAPS. ✪ Bakers' Ginger Snaps
Page 116 · 13 recipe records on this page
Presented as published in 1887. 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
Five pints of flour, two coffeecupfuls of butter, one quart of molasses, half pint of sweet milk, two teaspoonfuls of soda; mix the milk, molasses, and flour together, melt and add the butter; roll out on the sheets. To make it glossy, rub over the top, just before putting into the oven, one well beaten egg.
SPONGE GINGER BREAD.
One cupful of sour milk, one of molasses, one-half cup of butter, two eggs, one teaspoonful of soda, one tablespoonful of ginger, three cupfuls of flour; put butter, molasses and ginger together, make them quite warm, add the milk, flour, eggs and soda; bake as soon as possible.
GINGER COOKIES.
Two cupfuls of molasses, one cupful of butter or lard, one tablespoonful of ginger, one tablespoonful of soda, dissolved in three tablespoonfuls of boiling water, one egg; mix very soft.
GINGER COOKIES — -Extra fine.
Five eggs, two cupfuls of New Orleans molasses, two cupfuls of brown sugar, two cupfuls of butter, two teaspoonfuls of soda, dissolved in one tablespoonful of hot water, one tablespoonful of ginger. Beat the eggs very light, then stir in the rest of the ingredients, turn into the flour and mix hard enough to roll nicely. I usually use one cupful of butter and one of lard.
GINGER COOKIES.
Two cupfuls of brown sugar, one of molasses, one cupful of butter, one tablespoonful ginger, one teaspoonful of alum, two teaspoonfuls of soda, one cupful of boiling water. Dissolve the alum in the hot water. Mix rather stiff, roll out little thicker than sugar cookies; bake in a quick oven. This recipe makes nice, hard ginger bread, such as bakers make.
MOLASSES JUMBLES.
One cupful of melted butter, two cupfuls of molasses, one cupful of- cold water, two teaspoonfuls of soda, two eggs, one table-
spoonful of ginger. Make them thick enough to drop from a spoon. Bake in a hot oven.
GINGER DROP CAKES.
One cupful each of molasses, brown sugar, lard, and sour milk, four and a half cupfuls of flour, one tablespoonful each of cinnamon and soda, one teaspoonful each of ginger and cloves. Drop by the spoonful on tins, and bake in a hot oven.
GINGER SNAPS. (No. 1.)
One pint of molasses, one cupful each of brown sugar and butter, one teaspoonful of soda, one tablespoonful of ginger. Set the molasses on the stove and boil hard five minutes. Set it off, let it get cold. While the molasses is cooling, rub the butter and sugar to a cream, then add it to the molasses, with the soda and ginger. Make into a stiff dough, roll very thin, cut into round cakes, and bake in a quick oven.
GINGER SNAPS. (No. 2.)
One cup of molasses, one cup of brown sugar, one-half cup of boiling water, in which dissolve one teaspoonful of soda; mix all the ingredients well together, add one teaspoonful each of ginger and allspice, and last of all add two-thirds cup of melted butter; mix stiff enough to roll nicely; roll very thin, cut into round cakes, and bake in a hot oven.
BAKERS' GINGER SNAPS.
Records on this page
Hard Ginger BreadHard Ginger BreadSponge Ginger BreadCrisp Ginger SnapsGinger CookiesGinger CookiesGinger Cookies - Extra FineMolasses JumblesGinger Drop CakesGinger SnapsGinger Snaps (No. 1)Ginger Snaps (No. 2)Bakers' Ginger Snaps