Gingerbread

Ingredients

• Four eggs
• four cups flour
• one cup of butter
• one cup of molasses
• one cup of sugar
• one cup of sour milk
• one tablespoon of ginger
• one tablespoon of soda
• one tablespoon of cinnamon

Method

1. 1

   Mix all ingredients together and bake in a moderate oven.

As published

This recipe was extracted from The New century cook book (1899), page 72. The excerpt below is the record exactly as published.

Gingerbread. Four eggs, four cups flour, one cup each of butter, molasses, sugar and sour milk, one tablespoon each of ginger, soda and cinnamon. Mrs. H. E. Munger. Gingerbread. Two-thirds cup sugar, one-half cup butter, drippings or lard, two and a half cups flour, one cup black molasses, one cup boiling water in which has been dissolved one teaspoon saleratus, two eggs, one teaspoon ginger, cinnamon and cloves each. Soft Ginger Bread. One cup of molasses, one cup of sugar, one cup of butter- milk, one-half cup of butter, five cups of sifted flour, one tea- spoonful of soda, one teaspoon of ginger, one teaspoon of cin- namon, a little salt. Mrs. B. E. McNeill. Soft Ginger Bread. One cup molasses, one-half cup sugar, one-half cup butter, one cup boiling water with one teaspoon soda dissolved in it, one teaspoon ginger, cinnamon and cloves, two and one-half cups flour, two eggs well beaten to be put in the last thing; bake in a moderate oven. 148 New Century Cook Book. Ginger Cake. One-half cup sugar, one cup molasses, one-half cup butter, one cup hot water, two and one-half cups flour, two spoons soda, two eggs; flavoring to suit. Mrs. Randle. Ginger Drop Cake. One cup molasses, one-half cup sugar, one-half cup butter, one-half cup boiling water, one egg beaten light, one table- spoon cinnamon, one tablespoon ginger, one-half teaspoon cloves, one-half teaspoon soda dissolved in water, two and one-half cups flour. Mrs. Jennie Boyer Huffman. Soft Ginger Cake. One and one-half cup of sugar, three cups of molasses, one cup of butter, one cup of sweet milk, three eggs, seven cups of flour, one teaspoon of soda, well beaten in the molasses, one tablespoon each of ginger, cinnamon, nutmeg, and one teaspoon of cloves. Molasses Cake. Two cups of flour, one teaspoonful of soda, one-half cup of butter, one-half cup of brown sugar, one cup of molasses, one-half cup of hot water, two yolks and one white of eggs Bake in layers, putting white frosting between. Mrs. T. W. Blatchford. Excellent Soft Gingerbread. One and a half cups of Orleans molasses, half cup of brown sugar, half cup butter, half cup of sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together thoroughly; add three cups of sifted flour and bake in shallow tins. Mrs. J. T. Richards. Mrs. H. W. Medbery's Gingerbread. Take molasses one cup, soda bicarbonate one tablespoonful; beat well together; add six tablespoonf uls of boiling water, melted butter six tablespoonfuls, ginger (ground) one-half tea- spoon, flour enough to make it fairly stiff. Bake in slow oven. New Century Cook Book. 141) Soft Gingerbread. One cup sugar, one cup butter, one cup clear coffee, one cup molasses, two eggs, one teaspoon soda, one teaspoon cloves, one teaspoon ginger, one teaspoon cinnamon, flour to make stiff. Mrs. W. C. Collins. Soft Molasses Cake. One cup molasses, one-half cup lard and butter mixed, one- half cup vinegar, cream together; one-half teaspoonful soda dis- solved in two-thirds cup boiling water, add to the former; then stir in two cups of flour. Mrs. Lowell. Sugar Gingerbread. Three pounds flour, one and one-half pounds brown sugar, one pound butter, five eggs, one tablespoon ginger, one teaspoon soda; roll very thin on a baking sheet, crease with a gingerbread roller, cut in small squares; bake in a hot oven. Mrs. H. N. Mudge. Soft Gingerbread. One cup sugar, one cup molasses, one cup butter, one cup sour or butter milk, one teaspoon soda dissolved in hot water, one tablespoon ginger, one teaspoon cinnamon, two eggs, flour; stir butter, sugar, molasses and spices together; add the milk, then the eggs beaten light, then soda, and lastly the flour — about four cups, enough to make a batter like cup cake; bake in dripping pan in slow oven. Mrs. F. H. McAdow. Gingerbread. One cup New Orleans molasses, one cup sugar, three- fourths of a cup butter, two eggs, one cup sour milk or butter- milk, two heaping teaspoonfuls soda, two tablespoonfuls ginger; do not make very stiff. Ginger Bread. One-half cup New Orleans molasses, one-half cup granu- lated sugar, one-half cup butter, one-half cup sour milk, two eggs, yolks and whites beaten separately, small teaspoon of soda, one and three-fourths cups of flour, small teaspoonful cinnamon, one-half of cloves, one of ginger, enough for oblong biscuit tin. Bake about thirty minutes. M. W. 10 150 New Century Cook Book. Ginger Bread. One cup New Orleans molasses, one and one-half cup sugar, small cup butter, two eggs, two teaspoons soda, one cup sour milk,

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