Gingerbread

Ingredients

• 0.5 cup sugar
• 1 cup molasses
• 0.5 cup butter or lard
• 2 teaspoons soda
• 1 cup boiling water
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 2 well-beaten eggs
• 2.5 cups flour

Method

1. 1

   Mix in the order given: sugar, molasses, butter or lard, soda dissolved in boiling water, ginger, cloves, cinnamon, and eggs.

2. 2

   Mix well and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 19. The excerpt below is the record exactly as published.

GINGERBREADS AND COOKIES MORAVIAN SUGAR CAKE 1 cup yeast batter 1 cup brown sugar 3 eggs 1 cup butter or lard 1 cup mashed potatoes 6 cups of flour pinch of ‘salt _Make a soft dough and let rise, spread on pan %-inch thick. Let rise then sprinkle with brown sugar and butter and nutmeg. Bake in hot oven 10 or 15 minutes. (Serve with coffee.) Ruth Yarborough, Old Town Grange. OLD-FASHIONED GINGERBREAD 2 eggs 2 teaspoons baking powder % cup brown sugar 2 teaspoons ginger, cinnamon, % cup molasses cloves, nutmeg % cup melted fat % teaspoon salt 2% cups flour ly teaspoon soda 1 cup boiling water Add beaten eggs to sugar, molasses and melted fat. Then add dry in- gredients and lastly the boiling water. Bake in a moderate oven for thirty minutes. Serve plain or with fruit, whipped cream or sauce. Mrs. Harry B. Caldwell, Summerfield Grange. GINGERBREAD Mix in the order given: % cup sugar 2% cups flour sifted with one tea- 1 cup molasses spoon ginger % cup butter or lard 1 teaspoon cloves 2 teaspoons soda dissolved in one 1 teaspoon cinnamon cup boiling water Last, add 2 well-beaten eggs Mix well and bake in a moderate oven. Mrs. J. C. Barber, Barber Grange. CAMBRIDGE GINGERBREAD 1/3 cup shortening 1% teaspoons soda 2/3 cup boiling water 1/3 teaspoon salt 1 cup molasses 1 teaspoon cinnamon 1 egg 1 teaspoon ginger

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