Colonial Gingerbread

Ingredients

• Put a cupful of New Orleans molasses
• half a cupful of butter
• half a cupful of sugar
• a cupful of boiling water
• a level dessertspoonful of soda
• a cupful of chopped walnuts
• a cupful of seeded raisins
• a teaspoonful each of cinnamon
• and ginger
• two and one-half cupfuls of flour
• two well-beaten eggs

Method

1. 1

   Mix all ingredients and bake in a shallow pan.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 74. The excerpt below is the record exactly as published.

cupful of seeded raisins, and dust them with one-half cupful of flour. Dissolve a level teaspoonful of baking soda in two tahlespoonfuls of warm water; add to it half a pint of very thick sour cream, stir a moment and add one cupful of brown sugar, half a tumblerful of currant or blackberry jelly, .a tablespoonful of cinnamon, a teaspoonful of allspice and two cupfuls and a half of flour. Beat thor- oughly, add the fruit, mix well and turn into a greased square pan. Bake in a very slow oven for one hour and a half. This cake will be quit'e equal to plain fruit cake if the cream is very thick, and it is allowed to stand a week before cutting. German Cookies.— To one cup of sugar, one cup of butter, one cup of lard, one cilji of molasses, the juice and grated rind of one lemon, one tablespoonful of vinegar, one teaspoonful each of cinnamon and ginger, one and one-half teaspoonful of soda, add one egg, one cup of nufs, one tablespoonful each of candied citron and orange peel chopped fine and flour enough to make stiff. The dough must be Stiff or the cookies will not retain the shape in baking. Colonial Gingerbread. — Put a cupful of New Orleans molasses in a mixing bowl with half a cupful of butter and half a cupful of sugar. Over this pour a cupful of boiling water in which a level dessertspoonful of soda has already been dissolved. Stir well, and let the mixture 100 THE RURAL COOK BOOK. cool; then add a cupful of chopped walnuts and a cupful of seeded rai- sins, a teaspoonful each of cinnamon and ginger, two and one-half cup- fuls of flour, and, lastly, two well-beaten e^s.

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