Ginger Bread

Ingredients

• one quart of flour
• one ounce of butter
• half a pint of molasses
• two teaspoonfuls of allspice
• a teaspoonful of ginger
• two eggs
• a quarter of a teaspoonful of carbonate of soda

Method

1. 1

   Sift flour, allspice, and ginger together.

2. 2

   Mix hot water with soda, then with molasses, eggs, and melted butter.

3. 3

   Stir all together, mix well, and bake in a thin layer or divide into small rolls or cakes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.

Ginger bread Demi tasse Eggs, Boston style. Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce. Lamb or mutton chops, Bignon. Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Creole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a saute pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Ma- dere), and pour over the chops. Tutti frutti pudding. Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan. Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwasser. Consomme Pemartin. Chop two truffles very fine, put in a casserole with one large glassful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consomme, season well with salt and Cayenne pepper, and serve very hot. Brook trout, Cambaceres. Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine. Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked. Breast of squab, Eveline. Broil the breasts, and place on a platter with maitre d'hotel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in butter. Ginger bread. One quart of flour, one ounce of butter, half a pint of molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and 298 THE HOTEL ST. FRANCIS COOK BOOK a quarter of a teaspoonful of carbonate of soda

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