Rice Gingerbread

Ingredients

• Three eggs
• One cup of sugar
• One cup each of molasses
• buttermilk
• and of butter
• One tablespoonful of ground ginger
• a teaspoonful of cinnamon
• and half as much alspice
• Four and a half full cups of sifted flour
• One teaspoonful of soda dissolved in a tablespoonful of boiling water

Method

1. 1

   Put butter, molasses, sugar and spice in a bowl, set in a pan of hot water and stir with a wooden spoon until they are like brown cream.

2. 2

   Take from the water and add the milk.

3. 3

   Beat yolks and whites together until light in another bowl, and turn the brown mixture gradually in upon them, keeping the egg-beater going briskly.

4. 4

   When well-mixed, add the soda, at last, the flour.

5. 5

   Beat hard three minutes, and bake in well-buttered pans.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 29. The excerpt below is the record exactly as published.

ioe Gingerbread. Three eggs. One cup of sugar. One cup each of molasses, "loppered" or buttermilk, and of butter. One tablespoonful of ground ginger, a teaspoonful of cinnamon, and half as much alspice. 140 COOKERY FOR BEGINNERS. Four and a half full cups of sifted flour. One teaspoonful of soda dissolved in a tablespoonful of boiling water

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