Ginger Bread Loaf
From The Williamston cook book, 1950
Recipe by Mrs. Charlie Roebuck.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 13. The excerpt below is the record exactly as published.
% cup sugar 1 egg, unbeaten 2/3 cup molasses 34 cup sour milk Raisins or nuts if desired 2 cups sifted flour 2 teaspoons baking powder 14 teaspoon soda 2 teaspoons ginger 1 teaspoon cinnamon 14 teaspoon salt Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and beat well; then mo- lasses. Add flour alternately with milk, a small amount at a time, beat- ing after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven, 350 degrees F., 50 minutes. Good served with Seven Minute Frosting, flavored with lemon juice or other flavoring. Mrs. Jos. W. Griffin. WILLIAMSTON OLL CO. AMOCO PRODUCTS Dial 2505 Williamston, N. C. QUINN fOTORCYCLE SERVICE R. M. Quinn, Prop. Motorcycle, Bicycle and Lawn Mower Sales and Service Highway 17, South Dial 2384 PROCTOR SHOPPE LADIES WEARING APPAREL We Feature The Best WILLIAMSTON, N. C. WILLARD’S SHOE SHOP Expert Shoe Repairing At Moderate Prices WILLIAMSTON, N. C. THE WILLIAMSTON COOK BOOK 39 GINGER BREAD LOAF 1 /Sacunesucar % cup milk 4 tbsps. shortening 1% tsp. ginger 2/3 cup old fashioned 34 tsp. soda molasses 2 cups cake or other flour
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