Gingerbread with Whipped Cream
From Luncheons, 1902
Serve very fresh.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 65. The excerpt below is the record exactly as published.
Gingerbread with Whipped Cream Gingerbread with Preserved Gin- ger Orange-eake, No. 1 Orange-eake, No. 2, or Plain Cup-eake Chocolate-cake Coeoanut-cake C'ocoanut Cream-cake Cake Decorated with Star Cake Decorated in Two Shade? of White Icing Iced Cake Decorateil with Pink Bow-knot Cake Decorated with Candied Violets Cake Decorated with Candied Rose-leaves Cake-basket Holding Meringue Mushrooms SMALL CAKES Jelly-roll Daisy Cakes Medallion Fruit-cakes Cup-cakes with Decoration Flower Design of FANCY CAKES Cherry-cakes Domino Cakes Marble Cakes Hemispheres Cream-cakes Cream-cakes, Iced Cream-cakes with Jam and Whip- ped Cream Little Cream-cakes with Caramel Icing Meringue Mushrooms C'ocoanut Meringues Galettes Pastry Fingers LOAF CAKES GINGEKBREAD WITH CHOCOLATE GLAZE No. 1. £- of a cupful of butter, 1 cupful of sugar, 3 eupfuls of tlour, 1 cupful of dark molasses, 1 cupful of black coffee, 1 teaspoonful of ginger, i teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 teaspoonful of bicarbonate of soda, 3 eggs. j\Iix the spices with the molasses. Dissolve the soda in a little boiling water and add it to the coffee. Cream together the butter and sugar, add the eggs, one at a time, and beat each one well. Add the molasses, then the coffee and flour, a little at a time, alternately. Bake in two bread-tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans. Invert the loaves and cover the tops with a chocolate glaze made as follows : CHOCOLATE GLAZE Put into a double saucepan two ounces or squares of chocolate. "When it is melted remove it from the tire and stir into it half a cupful of sugar, then add a ciuarter cupful of hot water. Keturn it to the fire, stir it until the sugar 179 180 LUNCHEONS is dissolved, and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball. Pour it over the top of the cake. No. 2. With whipped cream. Use the same receipt as No. 1, substituting a cupful of boiling water for the coffee, and using half butter and half lard ; or two cupf uls of molasses may be used, and the sugar omitted. In the latter case two teaspoonfuls of soda instead of one should be dissolved in a cupful of boiling water. Serve the cake very fresh, and cover the top just be- fore serving with whipped cream. The cake may be broken into squares, and the pieces fitted together and covered entirely with whipped cream. It can then be passed with a fork and spoon, as a dessert. No. 3. With preserved ginger. 1 cupful of black molasses, ■| cupful of butter, 2 cupf uls of flour, ■| cupful of boiling water with a teaspoonful of soda dissolved in it, 1 teaspoonful of ginger, 2 eggs, A dash of salt. Warm the molasses and mix it with the butter, add the ginger and salt, then the beaten eggs, and lastly the flour and water, a little at a time, alternately. Bake in a square pan. Break the cake into square pieces. Open each piece and spread between the halves some icing. No. 1 or No. 2, mixed with chopped preserved ginger; or use a chocolate icing. Serve very fresh. K ■ NO. 108. GlXGEI!15ia;AD. 1. AVIIU WHIPPED CHEAM. 2. WITH CHOCOLATE GLAZE. KO. 169. OEASOE-CAKE IN CRESCENTS. NO. no. COCOANUT-CAKE. LOAT CAKES — SMALL CAKES — FANCY CAKES 181 ORANGE-CAKE, No. 1 Tolks of five eggs, Whites of three eggs, 2 cupfuls of powdered sugar, 2 cupfuls of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.