Cambridge Gingerbread
From Grange cook book and household guide, 1940
Recipe by Mrs. C. V. Cobb, McLeansville Grange.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 19. The excerpt below is the record exactly as published.
2% cups flour ly teaspoon soda 1 cup boiling water Add beaten eggs to sugar, molasses and melted fat. Then add dry in- gredients and lastly the boiling water. Bake in a moderate oven for thirty minutes. Serve plain or with fruit, whipped cream or sauce. Mrs. Harry B. Caldwell, Summerfield Grange. GINGERBREAD Mix in the order given: % cup sugar 2% cups flour sifted with one tea- 1 cup molasses spoon ginger % cup butter or lard 1 teaspoon cloves 2 teaspoons soda dissolved in one 1 teaspoon cinnamon cup boiling water Last, add 2 well-beaten eggs Mix well and bake in a moderate oven. Mrs. J. C. Barber, Barber Grange. CAMBRIDGE GINGERBREAD 1/3 cup shortening 1% teaspoons soda 2/3 cup boiling water 1/3 teaspoon salt 1 cup molasses 1 teaspoon cinnamon 1 egg 1 teaspoon ginger
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