Gingerbread

Ingredients

• Two cups milk
• half-cup sugar
• half-cup molasses
• one teaspoonful ground ginger
• one teaspoonful cinnamon
• one tablespoonful butter
• two teaspoonfuls baking-powder
• flour enough to make a good batter

Method

1. 1

   Beat hard and bake in a steady oven.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 38. The excerpt below is the record exactly as published.

Gingerbread. Cocoa. Cold Chicken Pie. — Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly ; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices ; pour over all a cupful of the gravy, which should be well seasoned ; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter- box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoon- ful of vinegar; when the pie is done, pour this gravy into it through an opening which should have been left in the top. Make this 149 WHAT TO EAT — ^HOW TO SEBVE IT pie the day before it is to be eaten. It is an excellent dish for Sunday lunch or tea. Potato Salad, — Slice cold boiled potatoes ; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery ; pour over them four tablespoonf uls of salad oil and three of vinegar, with pep- per and salt to taste. Let all stand in a cold place at least an hour before serving. Gingerbread. — Two cups milk, half -cup sugar, half -cup molasses, one teaspoonful ground ginger, one teaspoonful cinnamon, one tablespoonful butter, two teaspoonfuls baking-powder; flour enough to make a good batter

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