Marshmallow Gingerbread
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 20. The excerpt below is the record exactly as published.
wo tea- spoons ginger. Beat as long as you can. Bake in quite a hot oven. Marshmallow Gingerbread Melt one-half cup shortening, add one cup molasses, one egg well beaten, two and one-third cups flour mixed and sifted with one and three-quarter teaspoons soda and one teaspoon each of salt and ginger, and one cup sour milk. Bake in a large dripping pan about 20 minutes. Remove from pan, cut in halves crosswise and on one-half spread marshmallows. Cover with the other half and set it in oven for a few minutes. Re- move to serving dish, cool slightly and serve with whipped cream. 48 The Toronto Cook Book Soft Sour Milk Gingerbread One cup sour milk, one cup molasses, one cup brown sugar, half a cup butter, one teaspoon baking soda, dissolved in the sour milk, one teaspoon salt
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