Gingerbread

Ingredients

• I cup sour milk
• 1 cup molasses
• if teaspoons soda
• 2 teaspoons ginger
• 4 tablespoons melted butter

Method

1. 1

   Mix the soda with the sour milk and add to the milk.

2. 2

   Sift the dry ingredients into it.

3. 3

   Add the butter and beat hard.

4. 4

   Pour into a shallow buttered tin.

5. 5

   Bake twenty-five minutes in a slow oven.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 18. The excerpt below is the record exactly as published.

teaspoon salt £ teaspoon soda 1 egg i cup sour milk i cup sweet milk 2 tablespoons butter Sift the dry ingredients together and mix them with the well-beaten egg and milk. Beat thoroughly. Melt two tablespoons butter in an iron spider and pour the mixture into it. Pour half a cup of sweet milk over the top of the batter and set it very carefully into a hot oven. Bake for twenty mnutes. BUCKWHEAT GEMS 2\ cups sour milk i\ teaspoons soda 2 tablespoons butter \ teaspoon salt I cup wheat flour I cup buckwheat flour 52 Left-Overs Sift the flour with the soda and salt. Rub in the shortening and mix with the sour milk. Bake in gem pans for half an hour. INDIAN GRIDDLECAKES 2 cups yellow corn meal 2 cups sour milk i egg I tablespoon whole wheat flou / i teaspoon soda Sift the dry ingredients, beat the egg well, add the milk and soda dissolved in a tablespoon of water. Make a batter, beat thoroughly and bake immediately on a hot griddle. RICE OR HOMINY GRIDDLECAKES OR MUFFINS I cup sour milk 1 cup cold rice or fine hominy •| teaspoon salt | teaspoon soda i egg i teaspoon melted butter Flour to make a batter Heat the rice or hominy over hot water and mois- ten gradually with the milk till free from lumps. Add salt and. soda, stir in the beaten egg yolk, then the melted butter, then flour to make a soft batter, lastly the white of egg beaten stiff. This is for griddlecakes. For muffins, use flour enough to make a stiffer batter, drop into hot muffin pans and bake. mother Johnson's pancakes 2 cups sour milk 2 cups flour i teaspoon salt 2 eggs i teaspoon soda Made Palatable ' 53 Make a batter of the flour and milk and allow it to stand over night. Next morning add the beaten yolks of the eggs, salt and soda dissolved in a table- spoon of hot water. Last the whites of the eggs whipped to a stiff froth. Bake on a hot, well-greased griddle. NEW ENGLAND COOKING SCHOOL DOUGHNUTS 2 cups flour f teaspoon salt I teaspoon cream tartar ^ teaspoon grated nutmeg ^ teaspoon cinnamon I teaspoon butter ^ cup sugar \ cup sour milk i small egg J teaspoon soda Sift into a pan the flour, salt, soda, cream tartar and spices. Work in the butter with the tips of the 54 Left-Overs fingers. Add the sugar, well-beaten egg and sour milk. Beat thoroughly and toss on a board dredged with flour. Knead slightly. Pat and roll out to one-fourth inch thickness. Cut with a doughnut cutter, fry and drain. Fry the little balls left by the doughnut cutter and the scraps separately. Children like them for the droll shapes they take. GINGERBREAD I cup sour milk 1 cup molasses 2,\ cups flour if teaspoons soda 2 teaspoons ginger \ teaspoon salt 4 tablespoons melted butter

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