Nut Gingerbread

Ingredients

• One cup of butter
• 1 cup of light brown sugar
• 1 cu]) of molasses
• 1 cup of sour milk
• 3 cups of sifted Dousman's Best Patent flour
• 1 tablespoon of ginger
• 1 teaspoon of cinnamon
• Y2 teaspoon of cloves
• 2 level teasj)oons of soda dissolved in water and added to milk
• 2 eggs beaten
• add 1 cup of chopped butternuts or walnuts

Method

1. 1

   Bake in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.

cup of sour milk, 3 eggs, 1 teaspoon of soda, 1 teaspoon of cinnamon, 1 tablespoon of cloves, 1 nutmeg, grated. Mix soda with sour milk. Add Dousman's Best Patent flour last, enough to niake a cake batter, and bak(> in i)atty i»ans iu a Jewel Pange. Drop by spoonfuls. X. W. Krogman. Cream Drop Cakes. Break 1 egg in a cu]). beat thoroughly and All with sweet cream: 1 teas])oon butter, 1 cup sugar, 2 scant cups Dousman's Best Patent flour, 1 teaspoon baking powder. Mrs. F. J. Baker. ST'prCRIOK COOK BOOK 135 Soft Gingerbread. Oiit'-liair Clip j;u,ii<ir. ',^. ciii) I)iiIUt. '^ iii|i iiiolassfs. 'o rii|» sour milk, "-2 ovips Doiisman's Rest Patent floui-, 1 tcaspooji soda. salt, iiinacr. ciiiManion, 2 e^^'^.s beaten Ijolit and added last. Jiake in a .Icwcj IJaniic. ^Iks. ^rvi^RS. Good Gingerbread. Sift '2 cups (»r Doiisman's l-]clio })astry iloui'. ' /. IcacI tcas]ioon ol' salt, 1 level teaspoon each of so<la and cinnamon and 1 level tablespoon ol' ^inf^er. Measnre 1 rounding tablespoon of softened lard and 2 of butter and beat Avith I/2 cup of sngar, 1/2 cu]) of molasses, ami add to tlu^ (lour. etc.. with ^ ., cup of boilini^ water, and bake in a thin sbcci in a dewcl IJanuc. ^Iks. ^Ioyle. Hot Water Gingerbread. One cup Xew Orleans molasses, y-> cnp brown sui;ar. 2 tablespoons butter, melted. VL' f"P boiliiig waier. 1 ('<i•,l,^ lightly l)eaten. 2 cups Dousraan's Echo pastry Hour or 1% cups bi'ead tlcnir. 1 IcncI teas])oon (scant) soda, Vii teaspoon salt, 1 table- s])oon Jamaica ginyer. Sift dry ingredients all togetber. I'our molasses into mixing bowl and stir in sugar and melted butter: add dry ingredients and hot water, lastly egg beaten very liglitly. Jiake in (lri])])ing pan in moderate oven 30 minutes. Serve b.ot with fresh ununited Iniirer. This is exceHent. r)ak(^ in a Jewel Range. Carrie Twing's Dixie Gingerbread. Three eggs, 1 cup molasses, 1 cup sugar. % cu|) melted lard, hll the cup up with evaporated oi- home c-reain : 1 teaspoon salt, 2 teaspoons ginger, 2 teaspoans cinnamon. 1 heaping teaspoon of saleratus dissolved in i/> cnp boiling water. Stir in Dousman's Best Patent flour to usual consisteucy (about 2 cups). Bake in a Jewel Range. ]\ri;s. 'SI. M. PA:\rsDr;Li,. Gingerbread. One-half cup of l)utter. !/> cup of lard. 1 cup of liglit lirown sugar, 1 cup of New Orleans molasses. 1 cu)) of sour milk, 2 teaspoons of soda, 2 teaspoons of gin- ger, 1 teaspoon of cinnamon. 1 teaspoon of cloves, 2 eggs, pinch of salt, 5 cups of sifted Dousman's Best Patent flour. .\ few currants or raisins if you like. Bake in a Jewel Jiange. Mrs. J. E. LaLonde. Nut Gingerbread. One cup of butter. 1 cup of light brown sugar. 1 cu]) of molasses, 1 cup of sour nulk, ;! cups of sifted Donsman's Best Patent flour. 1 tablespoon of ginger, 1 tea- spoon of cinnamon, Y2 teaspoon of cloves, 2 level teasj)oons of soda dissolved in water and added to milk. 2 eggs beaten and added last. When all is well mixed add 1 cup of chopped butternuts or walnuts

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