Gingerbread

Ingredients

• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup molasses
• 1/2 cup boiling water
• 1 1/4 cups sifted flour
• 1 egg
• 3/4 teaspoon Blue Ribbon baking soda
• 1 teaspoon Blue Ribbon ginger
• 1 teaspoon Blue Ribbon cinnamon
• 1/4 teaspoon salt

Method

1. 1

   Mix all ingredients and bake in a greased pan in moderate oven.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 47. The excerpt below is the record exactly as published.

Gingerbread. Rich fruit cake. Layer cakes. Macaroons. Small cakes. Kisses. Cup cakes. Fruit or molasses cookies. Drop cookies. Wafers. Cakes are divided into two general classes: 1. Butter Cakes—Those containing butter or other shortening. 2. Sponge Cakes—Those which contain no shortening. Essentials for Success . Good ingredients. . Accurate measurements. All should be level. Sift flour before measuring. . Proper methods of mixing. . Correct oven temperature. . Careful handling during and after baking. . Always use Blue Ribbon products. There are two methods of mixing butter cakes: NO FP WHO = Cakes 81 I. Conventional Cake Method: 1. Cream the shortening. If it is very cold, warm without melting it, 2. Add the sugar and beat it thoroughly. 3. Add the beaten eggs, and beat all well together. The eggs may be separated, and the stiffly beaten whites folded in at the last, This makes a lighter cake. 4. Add the flour and milk alternately, sifting the baking powder in with the last quarter of flour. 5. Add the fruit, if used, which should be already dusted with flour. Make fruit cakes a little stiffer with flour than those without fruit. 6. Fill pans 4% to % full and bake. II. Muffin Method—Mix and sift the dry ingredients, add the liquid ingredients, and last of all the melted shortening. Sponge Cake Method—(1) Beat the yolks until thick and lemon- colored. (2) Gradually add the sugar and beat well. (3) Add the flavor- ing and water, if used. (4) Add the stiffly beaten whites of the eggs. (5) Sift in the flour and carefully fold it in. After adding the flour, sponge cake should not be beaten. The lightness depends on the quantity of air beaten into the egg. Sponge Cake—1 cup sugar, 14 teaspoon salt, 6 eggs. beaten separately, V% the juice and grated rind of a lemon, 1 cup flour, sifted several times. After baking, while hot, dredge powdered sugar on top. Cheap Sponge Cake—3 eggs, 1 cup sifted sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon Blue Ribbon baking powder, 14 lemon, grated rind and juice, 14 teaspoon salt. Cocoanut Sponge Cake—It can be made from above recipe by adding shredded cocoanut and 1 teaspoon Blue Ribbon ground nutmeg. Angel Cake—8 egg whites, 1 teaspoon Blue Ribbon cream of tartar, 1 cup fine sugar, 34 cup flour, 4% teaspoon salt, 1 teaspoon Blue Ribbon vanilla. Fresh eggs should be used, and beaten stiff with cream of tartar. Add sugar gradually. Fold in flour sifted once before measuring, and then sifted four times more with the salt. An angel cake pan is the best one to use. Bake about an hour in a slow oven, about 320°F. When done, invert pan on wire cake cooler and let stand. Cake should drop from pan. Rolled Jelly Cake—1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1144 teaspoons Blue Ribbon baking powder, )4 teaspoon Blue Ribbon lemon extract, 14 teaspoon salt. Add beaten whites last. Bake in a long tin, and while warm turn out on a damp cloth, spread with jelly or jam, and roll. 82 Blue Ribbon Cook Book One Egg Cake—l4 cup shortening, 1 egg, 34 cup sugar, 114 cups flour, % cup milk, 3 teaspoons Blue Ribbon baking powder, 1 teaspoon Blue Ribbon vanilla or lemon extract. Plain Cake—14 cup shortening, 1 cup sugar, 2 eggs, 34 cup milk, 1 tea- spoon Blue Ribbon vanilla, 134 cups flour, 3 teaspoons Blue Ribbon baking powder, 1{ teaspoon salt. Variations of the Plain Cake . Spice Cake—Add 1 teaspoon mixed spices. . Nut Cake—Add % to 1 cup chopped nuts. . Cocoanut Cake—Add 1% to 1 cup grated cocoanut. em WN . Chocolate Cake—Add 2 squares meited chocolate, or 14 cup cocoa Scant the amount of flour. 5. Raisin Cake—Add 1 to 1 cup raisins or currants, dates, figs, etc., floured with part of the flour. 6. White Cake—Use 3 egg whites stiffly beaten, and added last. Vf cup extra flour may be needed. Decrease baking powder by 1 teaspoon. 7. Gold Cake—Use 4 egg yolks beaten until thick and Jemon colored. 8. Orange Cake— Use orange juice for milk, and add 2 tablespoons grated orange rind. 9. Coffee Cake—Substitute very strong black coffee for the milk. 10. Apple Sauce Cake—Use 1 cup apple sauce instead of the milk. Add 14 teaspoon Blue Ribbon soda, and decrease baking powder to 1144 teaspoons. 11. Layer Cake—Bake in 2 layers, but scant the flour, as layer cake batter should be a little less stiff. If 3 layers are desired, double the recipe. Fill, and ice as desired. 12. Caramel Cake—Add 3 tablespoons caramel syrup. For recipe for syrup see Cake Frostings and Fillings. One, Two, Three, Four Cake—1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoons Blue Ribbon vanilla. Gingerbread—}4 cup brown sugar, 14 cup butter, 14 cup molasses, % cup boiling water, 114 cups sifted flour, 1 egg, 34 teaspoon Blue Ribbon baking soda, 1 teaspoon Blue Ribbon ginger, 1 teaspoon Blue Ribbon cinnamon

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