Ginger Bread

Ingredients

• One cup of molasses or syrup
• 1 cup of sugar
• 3 cups of flour
• 1/2 cup of butter
• 2 spoons of baking powder
• 1 tablespoon of ginger
• 1 teaspoon of cinnamon
• 1 teaspoon of spice
• 3 eggs

Method

1. 1

   Beat thoroughly, and bake 1 hour in a moderate oven.

2. 2

   Serve with brandy or wine sauce.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

GINGER BREAD. 4 cups sifted flour, 1 cup sour milk, 1 cup butter or lard, 1 cup brown sugar, 2 cups molasses, 1 cup raisins, 2 eggs, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 nutmeg, 2 tea- spoons soda, 1/2 teaspoon cloves, i/o teaspoon spice. — Mrs. J. L. H. Missillier. GINGER BREAD. One cup sugar, 1 cup molasses, 1 pinch salt, 1 cup milk, 2 eggs, 1 cup lard and butter, mixed, 2 tablespoons ginger, 1 tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or enough to make a thin batter. Bake in a slow oven about % of an hour. — Miss Julia M. Cooper. SOFT GINGER BREAD. Three eggs, 3 cups flour, 1 cup sugar, 1 cup butter, 1 des- sertspoon soda dissolved in 1 cup buttermilk, 1 cup molasses 114 CAKES 2 tablespoons ginger, 1 tablespoon cloves, 1 tablespoon cinna- mon. Bake in quick oven in sheets or gem pans. — Mrs. George Harris. GINGER BREAD. One cup of molasses or syrup, 1 cup of sugar, 3 cups of flour, y<z cup of butter, 2 spoons of baking powder, 1 table- spoon of ginger, 1 teaspoon of cinnamon, 1 teaspoon of spice, 3 eggs, beat thoroughly, and bake 1 hour in a moderate oven. Serve with brandy or wine sauce. — Mrs. P. T. Jones. GINGER BREAD. Five cups of flour, 3 cups of molasses, 1 cup of milk, 1 cup of butter, 1 cup of sugar, 1 tablespoon of ginger

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