Plain Gingerbread
From The easiest way in housekeeping and cooking, 1881
Good hot for lunch with chocolate.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 114. The excerpt below is the record exactly as published.
two teaspoonfuls of ginger, and one each of clove, allspice, and mace ; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water ; one Stir together the shortening, sugar, molasses, and spice. Add the soda, and then sifted flour enough to make a dough, — about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only fom' cups of flour, this can be baked in a loaf as spiced gingerbread ; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations. Plain Gingerbread. Two cups of molasses ; one of sour milk ; half a cup of lard or drippings ; f oui' cups of floui' ; two teaspoonfuls 230 CAKE. of ginger, and one of cinnamon ; half a teaspoonful of salt ; one egg, and a teaspoonful of soda
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