Gingerbread

Ingredients

• J/2 cup butter
• 1 cup sugar
• 2 cups flour
• 2 even teaspoons baking powder
• 1 tablespoon ginger
• 2-3 cup milk
• 2 eggs
• 1/2 teaspoon vanilla
• and salt

Method

1. 1

   Bake in sheets and sprinkle with powdered sugar when hot.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 72. The excerpt below is the record exactly as published.

2 eggs, 1 cup water. 2% cups pastry flour. 3 teaspoons caramel. 1 teaspoon vanilla. 3 level teaspoons baking powder. Caramel. Put 1 cup brown sugar on stove and burn it black, cool a little and add 1 cup water; let it boil a few min- utes and cool. Bake in 2 square tins, and put together with filling as follows: 21/2 cups white sugar. Vi cup water. 1/2 cup Karo syrup. 11/2 cups walnuts and 2 whites of eggs. Boil sugar, water and Karo together until it forms soft ball when tried in water. Add to beaten whites, add nuts and beat until stiff. Mrs, R, B. Sinnott. Blackberry Jam Cake. 3 eggs. 1 coffee cup sugar. y^ cup butter. 1 cup blackberry jam. 2 cups flour. 1 teaspoon soda. 1 teaspoon cinnamon. 11/2 teaspoons allspice; same grated nutmeg. 4 tablespoons sour milk or buttermilk. Stir all together quickly, putting the milk and soda in last. Bake in layers with white icing between. Mrs, Lincoln F. Gault, Tacoma, Wash. 196 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 1 Coffee Cake. cup butter, cup molasses. 1 1 cup sugar, cup cold coffee. 1 cup raisins. 1 cup currants. 3|/2 cups flour. 1 teaspoon soda. 2 eggs. Spice to taste. Mrs. H. C. Ewing. Coffee Cake. 1 cup granulated sugar. J/2 cup butter, cream together. 3 eggs, beaten. 2 cups flour. 2 teaspoons baking powder. % cup milk. Flavor with 3 teaspoons concentrated coffee. Bake in two square layers. Take 3 teaspoons of concentrated coffee, about 1 tablespoon of sugar in whipped cream and put between the layers when cold. Unsigned. Currant Cake. 2-3 cup butter. 2 cups sugar. 4 eggs. 1 cup milk. 1 cup currants, washed and dried. 3J4 cups flour. • 4 even teaspoons baking powder. J4 teaspoon mace. 1 scant teaspoon vanilla. Salt. Cream butter and sugar, drop in 1 whole egg at a time and beat hard, as this makes the cake more moist. Bake in loaf — moderate oven. Mrs. E. F. Tucker, CAKES 197 Chocolate Cake. 1 !4 cups sugar. Yi cup butter. y^ cup thick sour milk. Yi cup melted chocolate. 1*4 cups flour. 3 eggs, saving 1 white for frosting. 1 level teaspoon soda. Bake in 2 layers. Filling: Yi cup chocolate. Yi cup sweet milk. 1 tablespoon cornstarch. Yi cup sugar. Vanilla. Miss Margaret Eastman. Dolly Varden Cake. Dark part — 1 cup sugar. Yi cup butter. Yi cup syrup. 2-3 cup milk. 2 cups flour. 4 eggs — yolks of. 2 teaspoons baking powder. 1 cup seeded raisins. Yi cup currants. 1 teaspoon cloves. 1 teaspoon cinnamon. 1/2 nutmeg Light Part— lJ/2 cups sugar. Yi cup butter. 1 cup milk. 2 cups flour. 2 teaspoons baking powder. 2 teaspoons vanilla. 3 eggs — whites of. 198 PORTLAND WOMAN'S EXCHANGE COOK BOOK Put together in alternate layers with jelly between. Plum or currant jelly is best. Frost top with boiled frosting. Mrs, Martin Winch. Dumbarton Cake. 6 eggs. Yi lb. butter. Yi lb. sugar. 54 lb. flour. Yz lb- sultana raisins. Yz lb. candied cherries. Grated rind 1 lemon. Baking powder on the end of a knife. Beat butter and sugar 5 minutes, add 2 eggs at a time. Beat hard. Add flour and fruit. Bake in bread tin at least 2 hours in a slow oven. Mrs. ]. G. Gauld. Dark Fruit Cake. Yz cup butter. % cup brown sugar. % cup seeded raisins. % cup currants. Yz cup citron (thinly sliced and cut in strips). Yz cup molasses. 2 eggs. Yz cup milk. Yz teaspoon soda. 1 teaspoon cinnamon. Yz teaspoon all^spice. Yz teaspoon mace. !4 teaspoon cloves. Yz teaspoon lemon extract. 2 cups flour. Follow directions for mixing butter-cake mixtures. Bake in deep cake pans, 1% hours. Other fruits, as maraschino cherries, candied pineapples, etc., may be added. Mrs. Edward Eckley Johnson, Buffalo, N. Y. CAKES 199 Golf Cake. 11/2 cups sugar. % cup butter. \% cups flour. 4 eggs. 3 teaspoons baking powder. 1 cup sweet milk. 3 bars Eagle chocolate, grated. 1 cup chopped walnuts. 1 teaspoon each cinnamon, cloves, allspice. Use Olympic pastry flour. Mrs. Henry E. Jones, New York Oingerbread. J/2 cup butter. 1 cup sugar. 2 cups flour. 2 even teaspoons baking powder. 1 tablespoon ginger. 2-3 cup milk. 2 eggs. 1/2 teaspoon vanilla and salt. Bake in sheets and sprinkle with powdered sugar when hot. Mrs. E. F. Tucker. Mocha Cake. One cup sugar, j/^ cup butter, creamed together; 1/2 cup sweet milk, 2 teaspoons baking powder, 1 teaspoon vanilla, 2% cups flour sifted three times; whites of 4 eggs, well beaten. This makes 2 layers. Filling. One cup unsalted butter, 1 cup bar sugar creamed to- gether, yolks of 2 eggs well beaten, 4 or 5 large tablespoons of cold black coffee. Add coffee last, mixing very slowly. Icing. One and three-quarter cups sugar, 5 tablespoons water. Boil until top is covered with large bubbles. Whites of 3 eggs, well beaten; add sugar slowly and lj/2 teaspoons of vanilla. Mrs. Adrian S. Fleming. 200 PORTLAND WOMAN'S EXCHANGE COOK BOOK Soft Gingerbread. 1 egg. 1 teaspoon ginger. 1 teaspoon soda. Yi teaspoon salt. 7 tablespoons cold water. 3 tablespoons melted butter. 1 cup molasses. 2 cups flour. Serve hot with butter. Mrs, //. C. Wilson. Soft Oinger Cake. 1 cup sugar

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