Loaf Gingerbread
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 71. The excerpt below is the record exactly as published.
of ginger bread^ of which children are so fond ; put a portion of the dough on a well floured sheet of tin, roll out evenly, trim off" neatly at the edges, and work off in squares with a knife dipped in flour or a wheel cut- t«5r made for the purpose. Prepared in this way, the dough may be mixed softer then when it must be handled in removing from the board to the tin on which it is to bq baked, after rolling and cutting^ In mixing and rolling ginger bread always use sifted flour and if the dough becomes too stiff, set before the fire. A moderate oven is re- quired for ginger bread and cakes, for snaps a quick oven. Snaps should never be made on a damp day. New Orleans and Porto Rico molasses, not syrup, should be used. When snaps or cookies be* come moist heat in oven. -#•►■ Fairy Gingf^r-ftread.— Cream one cup butter with two of sugar^ add tablespoon ginger, three-fourths teaspoon soda in cup milk, and four cups flour; butter baking pans, spread cake mixture thin as a wafer on them, and bake in moderate oven till brown. The mo- ment it comes from the oven cut into sauares with case knife and slip from pan. Delicious. Keep in tin box. Loaf Gringer-bread, — Heat together for ten minutes one cup each OINGEB-BREAD. 89 butter, molasses and sugar with a tablespoon •each ginger and cinnamon, then add a half, cup cold water, tablespoon soda dissolved in ..^,„^.^^^^^^^ boiling water, and flour to stir very hard
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