Gingerbread

Ingredients

• 1 cup brown Sugar
• 3 tablespoons Butter stirred to a cream
• 1 cup New Orleans Molasses
• 2 Eggs
• 2 teaspoons Crescent Paking Powder
• in two and one-half cups of flour

Method

1. 1

   Mix well.

2. 2

   Stir dry two teaspoons Crescent Baking Powder in two and one-half cups of flour; put in ginger or spice to taste.

3. 3

   Bake in one loaf one hour.

Nutrition per serving

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 7. The excerpt below is the record exactly as published.

2 teaspoons Crescent Baking Powder Ginger or Spice to taste Cream butter and sugar; stir in molasses, the baking powder sifted with the flour, ginger or spice to taste and bake one hour. WHITE FRUIT CAKE 1 scant cup Sugar IZ scant cup Butter 2 cups Milk 3144 cups Flour, sifted 2 teaspoons Crescent Baking Powder IZ teaspoon Crescent Cloves 1%4 cup candied Cherries 14 cup seeded Raisins 14 cup shredded Cocoanut 14 cup cut Citron extract 1% teaspoon Crescent extract Cinnamon 1 teaspoon Crescent extract Nutmeg Creaming butter, sugar and one tablespoon milk five minutes; add remaining milk and beat until sugar is dissolved. Stir in flour and baking powder until thoroughly mixed and add to the batter the fruits and extracts. Bake slowly one hour, phd [PAGE SIXTEEN] EGGLESS CAKES PURITAN GINGERBREAD 22 cup Lard or Butter 1% cups Molasses VY, cup Milk or Water 2 teaspoons Ginger 1 teaspoon Crescent Powder Flour to make a stiff dough (about 214 cups) Baking DEVIL CAKE 2 cups brown Sugar 2 cups Milk 1 cup grated Chocolate 14 cup Butter 2 cups Flour 14 teaspoon Mapleine 1 teaspoon Crescent Powder Boil half of sugar with half of milk and grated chocolate, set aside to cool. Cream butter and sugar five minutes; add milk, flour and baking powder; beat thoroughly; stir in chocolate mixture and Mapleine. Bake in three layers. Put together with uncooked Mapleine Icing. Baking MORNING LUNCH LOAF 3 cups Flour 14 cup Sugar 2 teaspoons Crescent Baking Powder 224 cup Butter 14 teaspoon Salt 1 cup Currants Grated rind of 1 Lemon Mix dry ingredients; rub in butter; add cur- rants and lemon rind; mix to a very thick drop batter with cold milk; turn into well greased loaf pan. Bake one hour in moderate oven, Use Mapleine Uncooked Icing for top. MEASURE FLOUR AFTER SIFTING [PAGE SEVENTEEN ] EGGLESS DOUGHNUTS (Contains no Shortening) 1 quart Flour 1 teaspoon Salt 1 teaspoon flavoring 24 cup Sugar 3 teaspoons Crescent Baking Powder Enough sweet milk to make a soft dough. When done sprinkle over with powdered sugar, SPICE CAKE 3 cups Flour 1 cup Sugar 2 teaspoons Crescent Baking Powder 14 cup Raisins teaspoon Cinnamon 1 teaspoon Cloves 1 teaspoon Mapleine 14 cup Lard with small piece of Butter 1144 cups Milk Filling and icing if required. Use Crescent Baking Powder, because it contains white of eggs crystallized, hence the possibility of the cake without an egg. Cream, lard and sugar. To sifted flour add baking powder and spices. Then add alter- nately with milk. Add Mapleine. Flour raisins and add last. Dough must be quite stiff. Let stand in pans ten or fifteen min- utes before baking in moderate oven. CAKES WITH EGGS ONE EGG CAKE 14 cup Butter 1 cup Sugar 1% cup Milk [gg 2 cups sifted Flour 2 teaspoons Crescent Baking Powder Cream butter and sugar; add egg and beat well; sift flour and baking powder together and add alternately with milk. Lastly add flavoring. This makes good foundation for plain layer cake. GRANDMA’S QUICK CAKE 1144 cups Flour 1 cup Sugar 1144 teaspoons Crescent Baking. Powder Sift the above three ingredients three times. Break into a cup one large egg, or two small ones, and fill the cup up with milk or water; add flavoring and three tablespoons melted butted. Beat all together for five minutes and bake in layers. LAYER CAKE 1% cups white Sugar | ggs IZ cup Sweet Milk 2 cups Flour 2 teaspoons Crescent Baking Powder Pinch of Salt 14 teaspoon Mapleine Cream butter and sugar thoroughly; beat yolks to a froth and stir in. Add milk and beaten whites. Sift flour and baking powder, and stir. Add Mapleine. Bake in moderate oven. GINGERBREAD 1 cup brown Sugar 3 tablespoons Butter stirred to a cream 1 cup New Orleans Molasses 2 Eggs Mix well. Stir dry two teaspoons Crescent Paking Powder in two and one-half cups of flour

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