Aunt Robbie's Gingerbread Dessert

Ingredients

• ]^ cup sugar
• 2 teaspoonsful soda dissolved
• J^ cup butter
• 1 cup molasses
• 2 J^ cupsful pastry flour
• 1 teaspoonful cinnamon
• 1 teaspoonful ginger
• 1 teaspoonful cloves
• 2 well-beaten eggs

Method

1. 1

   Cream butter and sugar, add molasses, spices, soda in water, and flour.

2. 2

   Lastly, add eggs before baking.

3. 3

   Bake for 35 minutes and cover with marshmallows while hot.

4. 4

   Toast marshmallows and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 26. The excerpt below is the record exactly as published.

Aunt Robbie's Gingerbread Dessert Make gingerbread by following recipe. ]/2 cup sugar 2 teaspoonsful soda dissolved J4 cup butter in 1 cup boiling water 1 cup molasses 2 J^ cupsful pastry flour 1 teaspoonful cinnamon (no more) 1 teaspoonful ginger 2 well-beaten eggs 1 teaspoonful cloves Puddings and Pies 87 Creamy butter and sugar, add molasses, spices, soda In water and flour, lastly eggs just before baking. Mix quickly and put into oven at once. Bake 35 minutes in a moderate oven. Take out and while still hot cover it with whole marsh-mallows. Then slip under the gas and toast the marsh-mallows a golden brown. Serve with whipped cream. Aunt DelPs Rose Leaf Pudding Soak 3^ package of gelatine in 1 J^ cups of white wine for 30 minutes. Set bowl in boiling water until gelatine dissolves. Add J^ cup sugar, juice of half an orange, a few drops of green coloring extract. Strain and set away to cool. When it begins to thicken beat in 1 pint of whipped cream and 2 oz. of candied rose petals. Take from mold and serve garnished with roses. Aunt Virginia's Prune Pudding Whites of 5 eggs beaten very stiff J^ teaspoon Cream of Tartar y^ teaspoon salt 3^ lb. prunes, cooked, and chopped very fine, 1 cup of pulverized sugar Beat eggs first, then add cream of tartar, then salt and sugar, and lastly the prunes. Put into a jelly mold, and then into a pan of hot water, and bake 20 minutes, and eat with whipped cream. 88 Puddings and Pies Grandmother Davis's Prune Dumpling (from Aunt Mattie) Stew prunes soft, and while hot add the dumplings. Beat 2 eggs without separating Add 3^ cup milk 1 small tablespoon melted butter Stir in 1 large cup of flour, first adding 1 heaping teaspoon bak- ing powder. Turn hot prunes into a good-sized round pan, roll out pastry and cut into 1}/^ inch squares and drop onto boiling prunes. Cover pan and cook 15 minutes. Serve with cream. Aunt Virginia's Cottage Pudding 1 cup of sugar J^ cup of butter 2 cups of flour 2 teaspoons of baking powder 1 cup of milk 2 eggs beaten separately Sauce 1 cup of sugar butter (size of an egg) 1 pint of water 1 tablespoon of cornstarch Flavor with wine, brandy or vanilla. Serve hot. Aunt Robbie's Cottage Pudding' J^ cup butter

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