Gingerbread

Ingredients

• Half cup butter
• half cup lard
• one cup brown sugar
• one cup dark molasses
• half teaspoon soda
• one cup sweet milk
• four eggs beaten separately
• three to four cups flour sifted
• two teaspoons ginger
• one even teaspoon cinnamon
• one-third even teaspoon each of cloves
• one-third even teaspoon each of allspice
• one-third even teaspoon each of mace
• a little nutmeg

Method

1. 1

   Cream butter and lard, then add brown sugar.

2. 2

   Mix in molasses with soda, sweet milk, and beaten eggs.

3. 3

   Sift flour with baking powder and spices, mix thoroughly, folding in egg whites last.

4. 4

   Bake in loaf or gem tins.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.

GINGERBREAD. Mrs. George Al- fred Miller, No. 18 Navy street, Ocean Park, Cal.— One cup sugar, cup N. O. molasses, three cups flour, sifted; half cup lard, half cup but- ter, one cup boiling water, one teaspoon each of soda, ginger' and cinnamon, two eggs. Bake slowly one hour. NO. 27. GINGERBREAD. Mrs. George E. Decker, box 642, Pasadena, Cal.— Two eggs, one cup molasses, two cups flour, half cup brown sugar, one tablespoon butter, one of lard, one teaspoon soda dissolved in one cup of boiling water; one teaspoon of ginger, a little cinnamon and allspice. Melt butter and lard, then add sugar, eggs, molasses and flour, then spices, adding soda the last. Bake in large shallow tin in moderately hot oven. NO. 28. GINGERBREAD. Elizabeth M. Bugbee, 2915 South Figueroa street, Los AngeJes.— Half cup butter, half cup lard, mixed to a cream; one cup brown sugar, creamed with above; one cup dark molasses, in which has been mixed half teaspoon soda; one cup sweet milk, (sour milk may be used;) four eggs beaten separately; three to four cups flour sifted with two teaspoons baking powder; two tea- spoons ginger, one even teaspoon cinnamon, one-third even teaspoon each of cloves, all- spice and mace; a little nutmeg. Mix thor- oughly in the order given, whites of eggs folded in last. Bake either in loaf or gem tins. This recipe makes about two dozen small cakes. NO. 29. HOT WATER GINGERBREAD. Mrs. Clara Moulton, Loara, Cal.— One cup New Orleans molasses, two cups pastry flour, or three-quarters cup of bread flour; half cup brown sugar, one scant teaspoon soda, two tablespoons butter melted, half teaspoon salt, half cup boiling water, one tablespoon ginger, one egg, lightly beaten. Sift dry ingredients all to- gether. Pour molasses into mixing bowl and stir in sugar and melted butter; add dry in- gredients and hot water; lastly egg beaten very lightly. Bake in dripping pan in mod- erate oven thirty minutes. Serve hot with fresh unsalted butter, if so desired. This is excellent. NO. 30. SOFT GINGERBREAD. F. M. F., Monrovia, Cal.— Half cup sugar, half cup but- ter, one cup molasses, two teaspoons ginger

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