Excellent Soft Gingerbread

Ingredients

• One and a half cups of Orleans molasses
• half cup of brown sugar
• half cup of butter
• half cup of sweet milk
• teaspoon soda
• teaspoon allspice
• half teaspoon ginger
• three cups of sifted flour

Method

1. 1

   Mix all together thoroughly and bake in shallow tins.

As published

This recipe was extracted from The New century cook book (1899), page 73. The excerpt below is the record exactly as published.

Excellent Soft Gingerbread. One and a half cups of Orleans molasses, half cup of brown sugar, half cup butter, half cup of sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together thoroughly; add three cups of sifted flour and bake in shallow tins. Mrs. J. T. Richards. Mrs. H. W. Medbery's Gingerbread. Take molasses one cup, soda bicarbonate one tablespoonful; beat well together; add six tablespoonf uls of boiling water, melted butter six tablespoonfuls, ginger (ground) one-half tea- spoon, flour enough to make it fairly stiff. Bake in slow oven. New Century Cook Book. 141) Soft Gingerbread. One cup sugar, one cup butter, one cup clear coffee, one cup molasses, two eggs, one teaspoon soda, one teaspoon cloves, one teaspoon ginger, one teaspoon cinnamon, flour to make stiff. Mrs. W. C. Collins. Soft Molasses Cake. One cup molasses, one-half cup lard and butter mixed, one- half cup vinegar, cream together; one-half teaspoonful soda dis- solved in two-thirds cup boiling water, add to the former; then stir in two cups of flour. Mrs. Lowell. Sugar Gingerbread. Three pounds flour, one and one-half pounds brown sugar, one pound butter, five eggs, one tablespoon ginger, one teaspoon soda; roll very thin on a baking sheet, crease with a gingerbread roller, cut in small squares; bake in a hot oven. Mrs. H. N. Mudge. Soft Gingerbread. One cup sugar, one cup molasses, one cup butter, one cup sour or butter milk, one teaspoon soda dissolved in hot water, one tablespoon ginger, one teaspoon cinnamon, two eggs, flour; stir butter, sugar, molasses and spices together; add the milk, then the eggs beaten light, then soda, and lastly the flour — about four cups, enough to make a batter like cup cake; bake in dripping pan in slow oven. Mrs. F. H. McAdow. Gingerbread. One cup New Orleans molasses, one cup sugar, three- fourths of a cup butter, two eggs, one cup sour milk or butter- milk, two heaping teaspoonfuls soda, two tablespoonfuls ginger; do not make very stiff. Ginger Bread. One-half cup New Orleans molasses, one-half cup granu- lated sugar, one-half cup butter, one-half cup sour milk, two eggs, yolks and whites beaten separately, small teaspoon of soda, one and three-fourths cups of flour, small teaspoonful cinnamon, one-half of cloves, one of ginger, enough for oblong biscuit tin. Bake about thirty minutes. M. W. 10 150 New Century Cook Book. Ginger Bread. One cup New Orleans molasses, one and one-half cup sugar, small cup butter, two eggs, two teaspoons soda, one cup sour milk, flour to stiffen. Mrs. Walter Price. Soft Ginger Bread. One cup molasses, one-half cup butter, one even teaspoon soda in one-half cup sour milk, two cups flour, one large table- spoon ginger. Ada H. Smith. Chocolate Cake. Without Butter. One cup sugar, one and one-half cups flour, and three and one-half teaspoonfuls baking powder, sifted together, beat yolks of three eggs and fill up the cup with milk. Filling — Whites of eggs beaten to stiff froth, one and one- half cups powdered sugar. Melt chocolate and fold into above very slowly. Mrs. J. P. Bradley. Spread Ginger Bread. One cup butter, two cups sugar, four cups flour, one-half teaspoon soda, two-thirds cup milk, little ginger, three eggs. Spread very thin with a knife on buttered tins. Cut in squares when done and take off quickly. Mrs. M. O. Rice. Caramel Layer Cake. Three cups flour, one heaping teaspoonful Horsford's bak- ing powder, one-half cup butter, two cups sugar, three eggs, one cup milk; sift the flour and baking powder together, cream the butter, add sugar and yolks of eggs, beat until very light, then add milk and flour, stir until smooth, and fold in the beaten whites of eggs. Bake in three layers. Caramel for Layer Cake. Three tablespoonfuls water, three cups brown sugar, three- fourths.cup butter, one teaspoonful vanilla, one pound chopped nuts if you like. Boil about seven minutes and stir until cold. Spread mixture between the layers. Do not chop nuts for the top. White Caramel Cake. One cup sugar, half cup of butter

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