Ginger-Bread

Ingredients

• One gallon molasses
• one and a quarter pounds butter
• quarter pound soda
• tea-spoon alum
• flour to make it stiff enough to roll out

Method

1. 1

   Combine molasses, butter, and soda.

2. 2

   Add alum dissolved in water, then flour until stiff.

3. 3

   Knead and roll out, then bake.

As published

This recipe was extracted from Buckeye cookery (1892), page 53. The excerpt below is the record exactly as published.

GINGER-BREAD. GINGER-BREAD. If in making ginger-bread ‘the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on a rainy day. Ginger-bread and cakes require a moderate oven, snaps a quick one. If cookies or snaps become moist in keeping, put them in the oven and heat them for a few moments. Always ‘use New Orleans or Porto Rico molasses, and never syrups. Soda _ is used fo act on the ‘‘spirit” of the molasses. In making the old- fashioned, soft, square cakes of ginger-bread, put a portion of the dough on a well-floured tin sheet, roll evenly to each side, trim off evenly around the edges, and mark off in squares with a floured knife or wheel cutter. In this way the dough may be softer than where it is necessary to pick up to remove from board after rolling and cutting. Always have the board well covered with flour before rolling all kinds of soft ginger-breads, as they are liable to stick, and should always be mixed as soft as they can be handled. Aum GINGER-BREAD. © Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon salt, tea-cup boiling water; in half the water dissolve table-spoon — pulverized alum, and in the other half a heaping table-spoon soda; stir in just flour enough to knead, roll about half inch thick, cut in oblong cards, and bake in a tolerably quick oven.—Mrs. Wm. Patrick, Midland, Mich. . , | GINGER-BREAD. One gallon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half tea-cup sweet milk, tea- spoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out

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