Fairy Gingerbread

Ingredients

• One cupful of butter
• two of sugar
• one of milk
• four of flour
• three-fourths of a teaspoonful of soda
• one tablespoonful of ginger

Method

1. 1

   Beat the butter to a cream.

2. 2

   Add the sugar gradually, and when very light, the ginger, the milk, in which the soda has been dissolved, and finally the flour.

3. 3

   Bake in a moderate oven until brown.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 163. The excerpt below is the record exactly as published.

one table-spoonful of ginger, flour enough to roll. Roll thin, cut in oblong pieces, and bake quickly. Care must be taken that too much flour is not mixed in with the dough. All kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them. Canada Gingerbread. One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or rich milk, one table- spoonful of cinnamon, one pound of currants. Beat the but- ter to a cream. Add the sugar, molasses and spice ; next the eggs, well beaten ; then the milk, in which the soda has been dissolved, next the flour \ and lastly the currants. This will make three sheets, or two very thick ones. Bake in a CAKE. 329 moderately-quick oven, if in three sheets, twenty-five minutes ; if in two sheets, ten minutes longer. Fairy Gingerbread. One cupful of butter, two of sugar, one of milk, four of flour, three-fourths of a teaspoonful of soda

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