Chocolate Gingerbread for Boys and Girls

Ingredients

• one cupful of molasses
• a teaspoonful of soda
• a teaspoonful of cold water
• one-half teaspoonful of cinnamon
• one-half teaspoonful of ginger
• one-half teaspoonful of salt
• one-half cupful of cold water
• two cupfuls of flour
• two ounces of Baker's chocolate
• two tablespoonfuls of Ko-nut

Method

1. 1

   Mix molasses, dissolved soda, spices, cold water, flour, and melted chocolate with Ko-nut.

2. 2

   Bake in gem pans for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 179. The excerpt below is the record exactly as published.

CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. (Made of Ko-nut.) Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson. SPICE CAKES. (Made of Ko-nut.) One cupful of molasses, one teaspoonful of soda, one-fourth teaspoon- ful each of salt, cinnamon, allspice and one-eighth of a teaspoonful o! paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water 248 CAKES, one package of fig mince, three eggs, four cupfuls of flour, one-third cup- ful of Ko-nut melted. Bake in shallow pans twenty-five minutes. Myrtie E. Robinson. ENGLISH WAFERS. Beat the whites and yolks of six eggs separately, then pour in six tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoon- fuls of arrow-root. Flavor to taste. Willa K. EVERY-DAY TEA CAKES. One and one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder. Beat the sugar, butter and eggs together and lastly the flour with the baking- powder sifted together. Flavor to taste (I generally use nutmeg). Bake in gem tins in a quick oven. Mrs. M. L. Lockwood. SPRENQELA. Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat whites separately. Take two teaspoonfuls of baking-powder, the rind of two lemons, flour enough to roll out. Cut them out with a cake-cutter and let lie over night. Then sprinkle anise seed over them and bake. M. O. Baldwin. PEPPER NUTS. Take four cupfuls of fine sugar, eight eggs, stirring them for nearly one-half hour. Beat whites by themselves; rind of two lemons, two tea- spoonfuls of baking-powder, flour enough to roll, two teaspoonfuls of cin- namon, one teaspoonful of ground cloves, one teaspoonful of allspice, one grated nutmeg. Cut them into any shape you choose and put two drops of brandy on each cake. Next morning turn them over and bake. Mrs. J. Fuller. SPIDERS. Make a noodle dough, cut in shape, and fry it in hot lard. Sprinkle powdered sugar over them when done. Emma Wolf. ALMOND SQUARES. One-half pound of butter rubbed, one-half pound of sugar, one-half pound of chopped almonds mixed in, two eggs, one-half pound of flour and the grated rind of one lemon. Roll them out and cut into squares. Bake in a moderate oven. Mrs. Jane Phillips. ^ CAKES. 249 CINNAMON ROLLS. (Good.) Make a biscuit dough of one pint of flour, one and one-half teaspoon- fuls of baking-powder, one-half teaspoonful of salt

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