A Gingerbread

Ingredients

• I cup brown sugar
• I cup butter
• I cup molasses
• 1 cup sour milk
• i tablespoon ginger
• $ tablespoon cinnamon
• Dust nutmeg
• J teaspoon soda
• f teaspoon cream of tartar
• Juice and grated rind i lemon
• 2 cups pastry flour

Method

1. 1

   Cream the butter, add the sugar and beat till very light.

2. 2

   Whip the egg to a froth and beat into the sugar and butter.

3. 3

   Stir in the molasses to the beaten mixture.

4. 4

   Add the flour, soda, cream of tartar and spices, last the lemon juice and rind.

5. 5

   Bake in a moderate oven for an hour.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 19. The excerpt below is the record exactly as published.

J teaspoon soda Sift into a pan the flour, salt, soda, cream tartar and spices. Work in the butter with the tips of the 54 Left-Overs fingers. Add the sugar, well-beaten egg and sour milk. Beat thoroughly and toss on a board dredged with flour. Knead slightly. Pat and roll out to one-fourth inch thickness. Cut with a doughnut cutter, fry and drain. Fry the little balls left by the doughnut cutter and the scraps separately. Children like them for the droll shapes they take. GINGERBREAD I cup sour milk 1 cup molasses 2,\ cups flour if teaspoons soda 2 teaspoons ginger \ teaspoon salt 4 tablespoons melted butter Mix the soda with the sour milk and add to the milk. Sift the dry ingredients into it. Add the butter and beat hard. Pour into a shallow buttered tin. Bake twenty-five minutes in a slow oven. SOFT MOLASSES GINGERBREAD \ cup sour milk if teaspoon soda $ cup butter I cup molasses 1 egg 2 cups flour 2 teaspoons ginger i teaspoon salt Cook the molasses and butter until they boil. Take from the fire, add the soda, and beat hard. Then pour in the milk, the egg well beaten and the dry ingredients mixed and sifted. Bake fifteen minutes, filling the pans two-thirds full. Made Palatable 55 WHOLE WHEAT GINGERBREAD I cup sour milk I cup molasses £ teaspoon salt i£ teaspoons soda I tablespoon ginger 1 teaspoon cinnamon 2\ cups entire wheat flour Sift together the dry ingredients, add the soda to the molasses, mix, add the milk and beat till light. Stir in the melted butter. Bake half an hour in a moderate oven. A I GINGERBREAD I cup brown sugar \ cup butter \ cup molasses 1 cup sour milk i tablespoon ginger $ tablespoon cinnamon Dust nutmeg J teaspoon soda f teaspoon cream of tartar Juice and grated rind i lemon 2 cups pastry flour Cream the butter, add the sugar and beat till very light. Whip the tgg to a froth and beat into the sugar and butter. Stir in the molasses to the beaten mixture. Add the flour, soda, cream of tartar and spices, last the lemon juice and rind. Bake in a mod- erate oven for an hour. ELECTION CAKE 1-2 cup butter 1 cup bread dough 1 egg 56 Left-Overs i cup brown sugar i cup sour milk § cup raisins 8 finely chopped figs i£ cups flour ^ teaspoon soda i teaspoon cinnamon £ teaspoon cloves J teaspoon mace \ teaspoon nutmeg i teaspoon salt Work the butter into the dough, using your hands. Add the egg, well beaten, sugar and milk, fruit rolled in flour, and the flour sifted with the dry ingredients. Pour into a buttered bread pan, cover and allow it to rise. Bake for an hour in a slow oven. SOFT MOLASSES COOKIES 1 cup sour milk i cup molasses i| teaspoons soda \ cup lard and butter mixed 2 teaspoons ginger i teaspoon salt Flour Mix the molasses and soda, and beat thoroughly, add the milk, ginger, salt, shortening and flour. Let it stand several hours in the refrigerator to get thor- oughly chilled. Take half of the mixture on a slightly floured board and roll to one-fourth of an inch thick- ness. Shape with a round cutter. Bake in a mod- erate oven. SUGAR CAKES 2 cups sugar 3 eggs I cup butter Made Palatable 57 2 teaspoons mace 1 teaspoon soda \ cup sour milk \ teaspoon lemon extract 4 cups flour Beat the sugar and butter to a cream, beat in the eggs, add the sour milk with the soda dissolved, flavor with the lemon, add the flour and roll as thin as for wafers. Shape with a cooky cutter, sprinkle with sugar and bake crisp. DROP GINGER CAKES I cup brown sugar \ cup butter 1 cup molasses 1 cup sour milk 1 egg well beaten 1 teaspoon ground ginger 1 teaspoon soda 3^ cups flour Mix in the order given in the recipe, creaming the sugar and butter till soft. Beat well. The dough ought to be a little thicker than soft gingerbread. Drop a dessertspoon of the dough on a buttered baking sheet and bake quickly. If desired, a cup of floured raisins may be added just before putting the cakes to bake. INDIAN PUDDING i£ cups sour milk 2 eggs 1 teaspoon soda ij cups corn meal 1 cup dried cherries 2 tablespoons sugar J teaspoon salt Beat the eggs, add the milk and soda. Stir in the corn meal, sugar and salt. Beat well. Add the cher- 58 Left-Overs ries. Put into a buttered mold and steam one and one-half hours. Serve with hard sauce. BRANDYWINE INN PUDDING • I cup sour milk 1 cup molasses J cup butter 2 cups raisins 2 eggs 1 teaspoon soda i teaspoon nutmeg £ teaspoon cinnamon 3 cups flour Mix the ingredients in the order given and beat well. Steam for four hours in a buttered mold. SAVORY PUDDING (AN OLD-FASHIONED DISH SERVED WITH A BOILED DINNER) 2 cups Indian meal 2 cups boiling pot liquor from corned beef 1 cup sour milk

Cook this with the app: pantry check, scaling, and the assistant.