Best Soft Gingerbread

Ingredients

• one cup molasses
• one cup sugar
• one cup milk
• half a cup of butter
• five cups sifted flour
• one tablespoon ginger
• half teaspoon or rather more of soda
• a little cloves can be added if liked

Method

1. 1

   Melt butter in molasses and sugar until hot, then add spices, milk, soda, and flour.

2. 2

   Adjust flour as needed for consistency.

3. 3

   Test with a small cake first.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new home cook book (1896), page 138. The excerpt below is the record exactly as published.

BEST SOFT GINGEEBEEAD. One cup molasses, one of sugar, one of milk, half of butter, five cups sifted flour, one tablespoon ginger, half teaspoon or rather more of soda, a little cloves can be added if liked. Melt the butter in molasses and sugar, allowing the mixture to become hot, then add spices, milk, with soda and flour. Persons measure flour so dif- ferently, if you would be quite sure to have it right, try a small cake first. If it falls add a little more flour. HAED GINGEEBEEAD. Mrs. J. A. Ellis. One pound lard, one-half pound butter, beaten to a cream, one and one-half pounds brown sugar, three pints of West India molasses, ginger, cinnamon, allspice and cloves, enough flour to make a stifl" dough ; roll out very thin and cut with a cutter. MES. HAMILTON'S GINGEEBEEAD. Mattie M. Winslow, Aurora, 111. Two eggs, one cup molasses, one cup sour cream, tw^ tablespoons ginger, one teaspoon soda. Stir quite thin* VALUABLE BECIPES. 351 LAYER CAKES. GENTLEMAN'S FAVORITE. Miss Anna M. Whitman, Indianapolis, Ind. Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons baking powder, two tablespoons water, one-half teaspoon salt; bake in jelly-cake pans in quick oven. The jelly for the cake : One egg, a cup of sugar, three grated apples and one lemon ; stir till it boils and becomes thick, let it cool before putting between the layers. IMPEOMPTU JELLY CAKE. Mrs. P. B. Brown. One cup butter, two cups sugar, three cups flour, four eggs ; stir the sugar and butter to a cream, then add the yolks of the eggs, and lastly the beaten whites and flour. Have ready the jelly, made as follows: One grated apple, the grated rind and juice of one lemon, one cup sugar

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