Gingerbread

Ingredients

• One-half cup of butter
• !/> cup of lard.
• 1 cup of light brown sugar
• 1 cup of New Orleans molasses
• 1 cu)) of sour milk
• 2 teaspoons of soda
• 2 teaspoons of ginger
• 1 teaspoon of cinnamon
• 1 teaspoon of cloves
• 2 eggs
• pinch of salt
• 5 cups of sifted Dousman's Best Patent flour
• A few currants or raisins if you like.

Method

1. 1

   Bake in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.

Gingerbread. Oiit'-liair Clip j;u,ii<ir. ',^. ciii) I)iiIUt. '^ iii|i iiiolassfs. 'o rii|» sour milk, "-2 ovips Doiisman's Rest Patent floui-, 1 tcaspooji soda. salt, iiinacr. ciiiManion, 2 e^^'^.s beaten Ijolit and added last. Jiake in a .Icwcj IJaniic. ^Iks. ^rvi^RS. Good Gingerbread. Sift '2 cups (»r Doiisman's l-]clio })astry iloui'. ' /. IcacI tcas]ioon ol' salt, 1 level teaspoon each of so<la and cinnamon and 1 level tablespoon ol' ^inf^er. Measnre 1 rounding tablespoon of softened lard and 2 of butter and beat Avith I/2 cup of sngar, 1/2 cu]) of molasses, ami add to tlu^ (lour. etc.. with ^ ., cup of boilini^ water, and bake in a thin sbcci in a dewcl IJanuc. ^Iks. ^Ioyle. Hot Water Gingerbread. One cup Xew Orleans molasses, y-> cnp brown sui;ar. 2 tablespoons butter, melted. VL' f"P boiliiig waier. 1 ('<i•,l,^ lightly l)eaten. 2 cups Dousraan's Echo pastry Hour or 1% cups bi'ead tlcnir. 1 IcncI teas])oon (scant) soda, Vii teaspoon salt, 1 table- s])oon Jamaica ginyer. Sift dry ingredients all togetber. I'our molasses into mixing bowl and stir in sugar and melted butter: add dry ingredients and hot water, lastly egg beaten very liglitly. Jiake in (lri])])ing pan in moderate oven 30 minutes. Serve b.ot with fresh ununited Iniirer. This is exceHent. r)ak(^ in a Jewel Range. Carrie Twing's Dixie Gingerbread. Three eggs, 1 cup molasses, 1 cup sugar. % cu|) melted lard, hll the cup up with evaporated oi- home c-reain : 1 teaspoon salt, 2 teaspoons ginger, 2 teaspoans cinnamon. 1 heaping teaspoon of saleratus dissolved in i/> cnp boiling water. Stir in Dousman's Best Patent flour to usual consisteucy (about 2 cups). Bake in a Jewel Range. ]\ri;s. 'SI. M. PA:\rsDr;Li,. Gingerbread. One-half cup of l)utter. !/> cup of lard. 1 cup of liglit lirown sugar, 1 cup of New Orleans molasses. 1 cu)) of sour milk, 2 teaspoons of soda, 2 teaspoons of gin- ger, 1 teaspoon of cinnamon. 1 teaspoon of cloves, 2 eggs, pinch of salt, 5 cups of sifted Dousman's Best Patent flour. .\ few currants or raisins if you like. Bake in a Jewel Jiange. Mrs. J. E. LaLonde. Nut Gingerbread. One cup of butter. 1 cup of light brown sugar

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