Plain Gingercake

Ingredients

• Three-quarters of a cup of butter
• one cup of molasses
• half a cup of brown sugar
• one teaspoonftd of soda in a cup of hot water
• a teaspoonful of cinnamon
• one of doves
• a tablespoonful of ginger
• three cups of flour

Method

1. 1

   Stir the butter, sugar, and molasses together, warm them slightly, add the spices.

2. 2

   When the water the soda was dissolved in is cold, stir it in with the flour; bake in a slow oven in square pans.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 121. The excerpt below is the record exactly as published.

One cup of molasses, one of sugar, half a cup of butter and lard mixed, one cup of sour milk, two eggs, three cups of flour, two teaspoons even Ml of soda, two teaspoonsful of cinnamon, one and a half of ginger, one of cloYCS, and a little grated nut- nwg Bake in square tins fifteen or twenty minutes. Soft Oingerbread, Vo. 4. One cup of butter, one of sugar, two of molasses, four eggs beaten light, five cups of flour, a tablespoonful of ginger, a tea- spoonfnl of saleratus dissolved in a little milk or cream. Bub the butter and flour together with your hands, then add the sugar, spice, eggs and molasses, last the saleratus. Bake in flat pans or in a large cake. Soft Oingerbread, Vo. 6. One cup of butter, one of brown sugar, a larger cup of mo- lasses, three cups of flour same size as used to measure the butter and sugar, and one of milk (small), five eggs beaten light, a tablespoonful of ginger and the same of cloves. Stir the Dutter and sugar to a cream, add the eggs, then the spice and molasses, then the flour, and last the milk with a teaspoonful of soda dissolved in it. Bake in square tins in a hot oven. * Oinger Cup-cake, Ho. 1. Five eggs, two cofieecups of molasses, two of brown sugar, two of fresh butter, one of cream or rich milk, six cups of flour, half a cup of powdered cloves and allspice, half a cup of ginger, and a small teaspoonftil of soda. Cut the butter into the milk, warm them to melt the butter, stir in the molasses, then gradually add the sugar, acd let it stand if not quite cool. Beat the eerss very 262 COOKER T FROM EXPER13NCE. light, and Btir them in alternately with the floor, add the ^gei and other spioes, beat the whole very hard for a few minntea, then Btir in the soda dissolved in a tablespoon of hot water, and bake in square pans or Turk's head. Oinger Cup-cake, Vo. S. One eup of butter, one of sugar, one of molasses, one of sour eream, three of flour, three eggs, a teaspoonful of soda and three of ginger, a little powdered maoe, a teaspoonful of cinnamon. Mix the same as soft gingerbread No. 1. Plain Oingeivcake. Three-quarters of a cup of butter, one cup of molasses, half a cup of brown sugar, one teaspoonftd of soda in a cup of hot water, a teaspoonful of cinnamon, one of doves

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