Drop Ginger Cakes

Ingredients

• 1 cup brown sugar
• 1 cup molasses
• 1 cup warm water
• 1 egg
• 1/2 teaspoon cloves
• 1/2 cup butter
• 4 cups flour
• 1 teaspoon soda
• 4 teaspoons ginger
• 2 teaspoons cinnamon

Method

1. 1

   Put butter, sugar, water and molasses on stove and heat until they boil.

2. 2

   When cool, beat in the egg, flour, spice and soda.

3. 3

   Drop in greased pan with a tablespoon.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 44. The excerpt below is the record exactly as published.

DROP GINGER CAKES. Mrs. W. D. Ilarnist. 1 cup brown sugar. 1 cup molasses. 1 cup warm water. 1 egg. V2 teaspoon cloves. % cup butter. 4 cups flour. teaspoon soda. 4 teaspoons ginger. 2 teaspoons cinnamon, Put butter, sugar, water and molasses on stove and heat until they boil. When cool, beat in the egg, flour, spice and soda. Drop in greased pan with a tablespoon. SKONES. Mrs. Belle 3 cups oat meal. y^ cup flour. % cup sour milk. 1 level teaspoon salt. Elavor with nutmeg. Mix well on board with flour, roll out and cut in squares; sprinkle with sugar and bake in quick oven. SUGAR COOKIES. 1 cup sugar. 1 egg. y^ cup sweet milk. 2 teaspoons lemon extract. Gibson, Pontiac, Mich. 1 cup sugar. 1 level teaspoon soda. % cup lard. % cup lard. 1 level teaspoon salt. 1 level teaspoon soda. CAKES. 141 All stirred together in milk. Mix in flour thoroughly and quite soft, roll thin, sprinkle with sugar and bake in quick oven. GRAHAM COOKIES. Mrs. Belle Gibson, Pontiac, Mich. 1 cup white flour. 3 cups graham flour. 1 cup sugar. Vz cup sour milk. Nutmeg flavor. % cup lard. 1 egg. 1 level teaspoon salt. 1 level teaspoon soda. Mix well in flour, sprinkle with sugar, roll thin, and bake in quick oven. CREAM COOKIES. Miss Plattie Sloper. 1 cup butter. 1 teaspoon soda. 2 cups sugar. 2 eggs. 1 cup sour cream. Flavor with lemon. Flour enough to roll. Bake on bottom of inverted pan. CHOCOLATE COOKIES. Mrs. Travous. 2 cups white sugar. ^ 2 eggs. 1 cup butter. % teaspoon soda. 1/^ cup sour milk. 1 tablespoon cinnamon. 1 cake chocolate or 1 section of teaspoon allspice. Baker’s Chocolate. 1 small teaspoon cloves. Flour to roll very thin. 1 nutmeg. Sprinkle sugar on top before baking. HERMITS. Mrs. Sarah R. Springer. IVz cups sugar. 3 eggs. 21/^ cups flour. 1 teaspoon cinnamon. •% lb. raisins. 1 teaspoon soda, dissolved in a 1 lb. English walnuts. little hot water. 1 cup butter. A pinch of salt. Drop by spoonfuls on a well buttered tin. If they spread too much, add a little more flour. Bake in a moderate oven. 142 THE EDWARDSVILLE COOK BOOK. HERMITS. Mrs. Abbie L. Greenwood. Mrs. J. G. Delicate. 1% cups sugar. 1/^ cup butter, (scant). 1 teaspoon soda in a very little hot water. % lb. chopped raisins. 2Y2 cups flour. 3 eggs. 1 teaspoon cinnamon. A pinch of salt. 1 lb. chopped nuts. Drop by spoonful on well buttered tin. If they spread too ■ much add more flour. Bake in moderate oven. SCOTCH CAKES. Mrs. Edith M. Tuxhorn. 2Y2 cups brown sugar. 4 teaspoons soda. 1V2 cups butter or 1 cup lard. Y2 cup molasses. 2 eggs. 1 teaspoon each allspice, cloves 5 cups flour. and cinnamon. Y2 cup sour milk. SCOTCH CAKES. Mrs. M. Roa. 1 lb. dark brown sugar. 1 teaspoon cinnamon. 1 teaspoon nutmeg. 1 teaspoon cloves.

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