Gingerbread

Ingredients

• 1 cupful shortening
• 1 tablespoonful ginger
• 1 cupful brown sugar
• 3 eggs
• 1 cupful molasses
• % teaspoonful salt
• % teaspoonful cinnamon
• 2% cupfuls flour
• ^ teaspoonful cloves
• ^ teaspoonful nutmeg
• 1 cupful sour milk or buttermilk
• 1 teaspoonful soda

Method

1. 1

   Combine the shortening, sugar, molasses and spices.

2. 2

   Place in a mixing bowl and set in a warm place near the range until the shortening is softened.

3. 3

   Then beat the mixture with a spoon until it is light and creamy.

4. 4

   Add the salt and eggs beaten until light.

5. 5

   Stir in the flour and soda which have been sifted together alternately with the milk.

6. 6

   Beat or whip the batter until light, then pour into oiled pans and bake 45 minutes in a moderate oven.

7. 7

   When cool, ice with a thick white icing.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 20. The excerpt below is the record exactly as published.

Gingerbread 1 cupful shortening 1 tablespoonful ginger 1 cupful brown sugar 3 eggs 1 cupful molasses % teaspoonful salt % teaspoonful cinnamon 2% cupfuls flour ^ teaspoonful cloves 1 teaspoonful soda ^ teaspoonful nutmeg 1 cupful sour milk or buttermilk

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