Gingerbread No 2

Ingredients

• Two cups molasses
• one cup sugar
• one cup lard and butter
• one cup sour milk and cream mixed
• Four eggs
• three dessert spoons soda
• one tablespoon ginger
• Flour

Method

1. 1

   Mix all ingredients to make a batter.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 5. The excerpt below is the record exactly as published.

GINGERBREAD NO 1. One cup molasses, one cup sugar, <)ne cup huttermilk, one third cup butter or lard, one egg, one half teaspoon of each ginger and cinnamon, one teaspoon so<la. Hour to make a thin batter, stir w’ell and bake. Mrs. K. I). IUnkr, (ioshen, Ind. GINGER BREAD NO 2. Two cups imdasses, one cup sugar, (Uie cup lard and butter, one cup sour milk and cream mixed. Four eggs, three de¬ sert spoons s(Nla, one tablespcsm ginger. Hour. .Mrs. j. Harrison. Hartville, O, COOKIES. COOKII-IS. Two cups powdered sugar, one half cui> butter, one cup sweet milk, the whites of four eggs (or two whole eggs,) tw’o teasp(K)ns baking powder, one teasp<KUi extract of lemon. Hour enough to make a soft batter, which beat hard ten minutes then drop in sp(M)nfuls into a gem pan. When cold cover with soft white icing. FILLINGS FOR CAKE. FIG FILLING. One cup figs chopped fine, put in a stew- pan, pnt on a little water and one cup sugar, set on the back of the stove, cook slowly until it becomes thick, then put between layers of cake, and put frosting on top. Mrs. Dr. Wkttach, Tiffin, (). CHOCOLATE FROSTING. Take one-half cake (d German sweet chocolate, or any other kind you may have, grate and put in one-half cup sugar and a little water, boil until it jingles cm the bottom of cup when dropped into cold water, then beat the white of one egg stiff, and pour the above in very slowly, beating all the time, and beat until nearly cool, then spread on cake. Minnie L. Hai’er, Akron, O. PLAIN FROSTING NO. 1. One cup sugar and a little water, boil as long as the alswe, then stir slowlv in the well beaten white of one egg and beat until nearly c<Hd, spread on cake. M. L H. NUT FILLING. Put nut meats into bottom of pan with cake, and bake, then frost the bottom of cake with plain frosting. FROSTING WITHOUT EGGS. One cup sugar and one half cup milk, b<dl as alswe, ami beat until nearly cool, spread on cake. Anna Wettach. COOL FROSTING. White of one egg beaten stiff, eight tablespoons of pulverized or grauulated sugar, beat and spread on cake, set in oven to harden. S. K. Hickory nut filling same as given in hickory nut layer cake. MAPLE FILLING. Take twM» cups maple molasses, boil un¬ til it jingles in cup, when droppe<l in cold water, then stir slowly in the well beaten white of egg, beat until it becomes ctsd and spread between layers, and on top of cake. Mrs. Bauer, Lake, 0. THE PENNSYLVANIA (;EKMAN COOK HOOK II CHOCOLATE ICING. Melt oiie-foiirth cake cliocolate iii oiie- foiirth cup liot water, stir in confection' ers sugar until thick enough to spread’ add one teaspoon vanilla, keep warm, hut do not boil. This is enough to spread three layers. ORANGE FILLING. Juice of one large orange, and confec¬ tioners sugar until the right consistency to spread, add one teaspoon yolk of an egg. MAPLE ICING. One cuj) maple sugar, one-half cup water, hoil until it grains, then heat in the white of an egg slightly beaten, stir to a smooth cream, spread while warm. CARAMEL FILLING. One-half cup white sugar and one-half cup brown sugar, one-half ctip sweet milk, butter size of an egg, boil until it threads from the spoon, spread between layers and on top. COOKIES. CRISP COOKIES. One cup butter, two cups sugar, three eggs well beaten, one teaspoon soda, two teaspoons cream tartar, one tablespoon milk, one teaspoon nutmeg, one teaspoon cinnamon, flour enough to make soft dough, hrush the top of cookies with a little milk and sprinkle with sugar, bake quickly. Mrs. Ream. COOKIES. Three eggs, two cups soft white sugar, seven tablespoons milk, one cup butter, one small teaspoon soda, two teaspoons cream of tartar, flour enough to press out with the hands, cut and bake. Mrs. Clara Norton. ANNIE’S COOKIES. Two cups soft white sugar, one cup butter, three eggs, one teaspoon soda dis¬ solved in a little hot water, mix all to¬ gether very stiff, roll out thin. SUGAR COOKIES. Two cups sugar, four eggs, one cup hutter or lard, or one-half of each, .one- half cup sweet milk, one teaspoon soda, juice and rind of one lemon, flour enough to roll. Miss Lydia Schiller, • Cleveland, 0. COOKIES. Five cups flour, one and one-half cups sugar, one cui> butter, one teaspoon soda, rub together as pie crust, moisten with two well heaten eggs and five tablespoons sweet milk, bake (luickly. Miss Lottie Schmeidel, Akron, 0. MRS. DR. RICKSECKER’S COOK¬ IES. NO EGOS. One cup granulated sugar, a large half cup butter, one cup sour cream, one tea¬ spoon soda, flour to roll light. MRS. J. WAGNER S COOKIES. One cup lard and butter

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