Drop Ginger-cakes

Ingredients

• One pint of molasses
• a teacup of sugar
• one of butter
• finir eggs
• two tablespoonsful of ginger
• one teaspoon of salt
• a table- spoonful of soda
• in half a teacup of hot water

Method

1. 1

   Warm the butter a little, beat it in the molasses, add the ginger and salt, a little of the flour, then the eggs beaten light, the flour next, a little thicker than you want it, to allow for the soda and hot water; stir this in last; beat up and bake.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 116. The excerpt below is the record exactly as published.

one of butter, eight eggs, one teacup of cream, a wine-glass of rose-water, and a pound of currants. Mix like pound-cake, leave out a tablespoonftil of flour to mix through the currants, add them last, and bake in little tins. Jumbles, So. 1. Stir to a cream one pound of butter and the same of sugar add a wine-glass of brandy and a little grated nutmeg, and one pound of flour, four eggs beaten light ; drop on tins, bake in a quick oven, butter the tins. * Jumbles, No. 2. One pound of sugar, the same of butter, and the same of flour, six eggs beaten separately very light, a half of a grated nutmeg, and a pinch >f powdered mace. Stir the butter and sugar to a cream, add spice, eggs, and last the flour ; drop on buttered tins, and bake quickly in a hot o\en. When they commence browning round the edges, they are done Take them 240 COOKERY FROM EXPERIENCE. off oarefiilly with a broad-bladed knife or a bnokwheaft-eakc turner, and lay them on large dishes to oooL Cocoannt Jumbles. Tw3 caps of sugar, one of butter, two of flour, two eggs, and I ooooanut grated; stir the butter and sugar to a oream, add the eggs beaten light, then the flour, lastly the ooooanut Use sifted sugar to roll them in instead of flour, sprinkling as little as you can on your slab or board. ''Soft Jumbles.'* Two teacups of sugar, one of butter, one of cream, one egg, a toaspoonful of saleratus, and a little grated nutmeg. Mix like ^und-cake, stir in three cups of flour, then the saleratus in the sream, and drop on buttered tins. * Plain Jumbles, One cup of butter, one of sugar, two of flour, two e^s ; mix as other jumbles, drop from a teaspoon and bake on flat tins in a quick oven. Flavor with a little grated nutmeg. * Jumbles. » Stir to a cream one pound of butter and one and a quarter pounds of sugar, add a wine-glass of rose-water and a small nut- meg grated ; beat four eggs separately very light, add them to the butter and sugar, then stir in a pound and a quarter of flour which has been sifted, and drop with a spoon on buttered tins Bake quickly. Barbadoes Jumbles. Beat very light the yolks of four eggs, add a spoonful of rose- water, dust in a pound of fine white sugar; beat the whites of eight eggs to a stiff froth and add them alternately with three- quarters of a pound of flour ; stir lightly, and drop with a spoon n buttered tins the siie of a macaroon. CAKE. 241 Cream Drop-cakes. One ooffeeoup of yery rich oream, one cf sugar, one egg, a pineli of salt, half a teaspoon of soda ; flayoi with a little grated nutmeg or lemon-peel, and stir in flour enough to drop off the spoon. Bake on tins in a quick oven. * Drop-cakes. One cup of butter, two of sugar, three of flour, four eggs; beat the butter, sugar and eggs together, add the flour, and drop on buttered tins. Bake in a quick oven. * CocoaiLut-drops. Half a pound of grated cocoanut, the same of white sugar, the whites of three eggs beaten light ; stir all together, drop on but- tered paper, lay the paper on tins, and bake in a moderate oven * Chocolate-cakes. The whites of eight eggs, half a cake of chocolate grated, one pound of sugar, six ounces of flour; beat the eggs to a stiff frothy add the sugar, then stir in the chocolate and flour. Butter flat tins, and drop on the mixture, not too closely, as the cakes will spread. Bake a few minutes in a quick OYcn. * Walnut-cakes. One egg, one cup of sugar, one teacup of walnut kernels, two tablespoonsful of flour, a pinch of salt ; drop half a teaspoonful for each cake on tins, and bake in a quick oven. Roll the walnut kernels quite fine before adding them. This may be made with almonds instead of walnuts. Drop-cake. Three cups of powdered sugar, one of butter, five of flour, diree eggs beaten light, one cup of sour rich cream, a teaspoonful of saleratus, and half a cup of currants washed and dried. Stir the butter and sugat .o a cream, add the eggs beaten very light, 16 <42 COOKER Y FROM EXPERIENCE. then the flour sifted ; beat all well together, then add the eream, and last the saleratns dissolved in a teaspoonfnl of hot water. Leave ont a teaspoonfiil of floor to stir in the currants. Drop on battered tins and bake qniokly in a hot oven. Drop Oinger-eakei One pint of molasses, a teacup of sugar, one of butter, finir eggs, two tablespoonsful of ginger, one teaspoon of salt, a table- spoonful of soda in half a teacup of hot water

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