Hard Ginger Bread

Ingredients

• 2 pounds butter
• 2 quarts molasses
• 2 teaspoons powdered alum
• 4 teaspoons saleratus
• 2 tablespoons ginger
• ½ teaspoon sal. ammonia
• About 10 pounds flour

Method

1. 1

   Put the flour, sifted twice, in the bread pan; make a hollow in the center; cut up the butter and put in; heat the molasses; dissolve the alum in one pint of boiling water; also the saleratus in another pint of hot water.

2. 2

   Let both settle and pour off carefully into the molasses and pour all quite warm on to the butter.

3. 3

   Sift on the ginger, ammonia and a teaspoon of salt; work and mix it with the hands.

4. 4

   Mix it soft, as you can roll it easily and nicely three-fourths of an inch thick, and bake on long square tins.

5. 5

   Make it up without delay and put it in oven immediately.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 80. The excerpt below is the record exactly as published.

Hard Ginger Bread. 2 pounds butter 2 quarts molasses 2 teaspoons powdered alum 4 teaspoons saleratus 2 tablespoons ginger %, teaspoon sal. ammonia About 10 pounds flour

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