Gingerbread

Ingredients

• One pint of molasses
• half a pint of melted butter and lard mixed
• one coflieecup of light-orown sugar
• two teaspoonsftd of cinnamon
• three of ginger
• a little grated nutmeg
• and enough flour to make it stiff enough to roll out

Method

1. 1

   Roll as thin as you can, cut in round cakes, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 121. The excerpt below is the record exactly as published.

Gingerbread, Ho. 8. One cup of molasses, one of sugar, half a cup of butter and lard mixed, one cup of sour milk, two eggs, three cups of flour, two teaspoons even Ml of soda, two teaspoonsful of cinnamon, one and a half of ginger, one of cloYCS, and a little grated nut- nwg Bake in square tins fifteen or twenty minutes. Soft Oingerbread, Vo. 4. One cup of butter, one of sugar, two of molasses, four eggs beaten light, five cups of flour, a tablespoonful of ginger, a tea- spoonfnl of saleratus dissolved in a little milk or cream. Bub the butter and flour together with your hands, then add the sugar, spice, eggs and molasses, last the saleratus. Bake in flat pans or in a large cake. Soft Oingerbread, Vo. 6. One cup of butter, one of brown sugar, a larger cup of mo- lasses, three cups of flour same size as used to measure the butter and sugar, and one of milk (small), five eggs beaten light, a tablespoonful of ginger and the same of cloves. Stir the Dutter and sugar to a cream, add the eggs, then the spice and molasses, then the flour, and last the milk with a teaspoonful of soda dissolved in it. Bake in square tins in a hot oven. * Oinger Cup-cake, Ho. 1. Five eggs, two cofieecups of molasses, two of brown sugar, two of fresh butter, one of cream or rich milk, six cups of flour, half a cup of powdered cloves and allspice, half a cup of ginger, and a small teaspoonftil of soda. Cut the butter into the milk, warm them to melt the butter, stir in the molasses, then gradually add the sugar, acd let it stand if not quite cool. Beat the eerss very 262 COOKER T FROM EXPER13NCE. light, and Btir them in alternately with the floor, add the ^gei and other spioes, beat the whole very hard for a few minntea, then Btir in the soda dissolved in a tablespoon of hot water, and bake in square pans or Turk's head. Oinger Cup-cake, Vo. S. One eup of butter, one of sugar, one of molasses, one of sour eream, three of flour, three eggs, a teaspoonful of soda and three of ginger, a little powdered maoe, a teaspoonful of cinnamon. Mix the same as soft gingerbread No. 1. Plain Oingeivcake. Three-quarters of a cup of butter, one cup of molasses, half a cup of brown sugar, one teaspoonftd of soda in a cup of hot water, a teaspoonful of cinnamon, one of doves, a tablespoonful of ginger, three cups of flour. Stir the butter, sugar and molas- ses together, warm them slightly, add the spices. When the water the soda was dissolved in is cold, stir it in with the flour ; bake in a slow oven in square pans. Soft Oinger-cake. Six cups of flour, six eggs, four cups of sugar, two of molasses, two of thick milk, two of butter, one and a half tablespoonsfu) of ginger, and a teaspoonful of pear lash or soda. Beat the eggs, butter and sugar together, then add the molasses, spice and milk, then the flour, and kst the pearlash in a tablespoonful of hoi water. Bake in square shallow tins. Oinger-cake. A cup and a half of butter, one of brown sugar, two of mo- lasses, four eggs beaten together, four cups of flour, two table- spoonsfiil of ginger, three-quarters of a nutmeg grated, three- quarters of a cup of sour cream, and a small even teaspoon of saleratus or soda. Beat all together, and bake in square pans | add the cream last. A pound of raisins stoned, and the same of currants washed and dried makes it a very nice fruit-cake. CAKE. 253 Oinger-oake. Two pounds of flour, a quarter of a pound of butter, four oupfl •f molasses, two of milk, five eggs, two heaping tablespoonsfdi of ginger. Bake in square pans. * Orange Gingerbread. Sift two pounds and a quarter of flour, stir in it three-quarters of a pound of light-brown sugar, an ounoe of ground ginger, an ounce of allspice, and six ounces of candied orange-peel out small Warm three-quarters of a pound of butter and stir it in, then mix to a dough with molasses, joU it out very thin, using as little flour as possible, cut it in small round cakes, and bake in a quick oven. Gingerbread. One pint of molasses, half a pint of melted butter and lard mixed, one coflieecup of light-orown sugar, two teaspoonsftd of cinnamon, three of ginger, a little grated nutmeg, and enough flour to make it stiff enough to roll out

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