Gingerbread

Ingredients

• 2 cups sifted cake flour
• 1/3 cup shortening
• 2 teaspoons baking soda
• a/4 teaspoon baking powder
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg, well beaten
• 2/3 cup molasses
• 1 cup sour milk or buttermilk

Method

1. 1

   Sift flour, measure, add baking powder, soda, spices, and salt, and sift together three times.

2. 2

   Cream shortening, add sugar gradually, and cream until light and fluffy.

3. 3

   Add egg and molasses, then flour alternately with milk, beating until smooth.

4. 4

   Pour into greased pan and bake at 350 degrees F for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 11. The excerpt below is the record exactly as published.

GINGERBREAD 2 cups sifted cake flour 1/3 cup shortening 2 teaspoons baking soda x/£ cup sugar a/4 teaspoon soda 1 egg, well beaten 2 teaspoons ginger 2/3 cup molasses 1 teaspoon cinnamon % cup sour milk or buttermilk 1/2 teaspoon salt Sift flour once, measure, add baking powder, soda, spices and salt, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate over (350 degrees F.) ll/± hours. Serve with whipped cream. As a variation use gingerbread as the base for fruit shortcakes. Serves 6. Mrs. J. L. Stoudemire SOUTHERN SPICY GINGERBREAD (Very old recipe) 2 eggs 2 teaspoons each soda and gin- % cup brown sugar ger % cup molasses (home made is l^o teaspoon cinnamon best) V2 teaspoon each cloves, nutmeg % cup melted shortening and baking powder 2x/2 cups flour 1 cup boiling water Add beaten eggs to the sugar, molasses and melted shortening, then add the dry ingredients which have been mixed and sifted and lastly the hot water. Bake in small individual pans or in a shallow pan in moderate oven 350 degrees, 30 to 40 minutes. Miss Abbie Peeler 23 SOFT GINGERBREAD (Very old recipe, belonged to Mrs. Peeler's grandmother) 1 tablespoon shortening; 1 cup brown suiiar, or white, 1 egg, 1 cup molasses, 3 cups flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon allspice, 3 teaspoons baking powder, l/o teaspoon salt, 1% cups sweet milk. Soften shortening not melting, add the sugar, egg, and cream all together. Stir in the molasses, and add the flour, spices, salt, baking powder has been sifted together, and add the milk. Bake in a shallow pan thirtyfive minutes in (325 P.). Mrs. George C. Peeler UPSIDE DOWN GINGERBREAD CAKE IV2 tablespoon butter melted in iron skillet, add V2 cup molasses or syrup. Heat to boiling point. Set aside in warm place. Pit slices of pineapple into bottom of skillet. Fill in between with nuts and raisins. Cream 3 table spoons shortening and V2 cup sugar, add 1 egg well beaten, V2 CUP molasses or syrup, 1% cup flour to which has been added x/2 teaspoon each of ginger, cinnamon, cloves, nutmeg, salt and soda, 1 teaspoon baking powder

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