Soft Ginger Bread

Ingredients

• 1 1/2 cups flour
• 1/2 cup water or milk
• 2 teaspoons baking powder
• Spices to suit taste

Method

1. 1

   Beat together molasses, sugar, butter, eggs and salt, until light.

2. 2

   Then add cup flour and the water or milk; then the 1 cup flour with baking powder.

3. 3

   Spices to suit taste.

4. 4

   Excellent served hot as a dessert with drawn butter sauce.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 44. The excerpt below is the record exactly as published.

SOFT GINGER BREAL Mrs. James B. Dale. IV2 cups flour. V2 cup water or milri. 2 teaspoons baking powder. Spices. Beat together molasses, sugar, butter, eggs and salt, until light. Then add cup flour and the water or milk ; then the I cup flour with baking powder. Spices to suit taste. Excel- lent served hot as a dessert with drawn butter sauce. SOET GINGER BREAD. Mrs. W. F. Wayne. 1 teaspoon ginger, t 1 teaspoon cinnamon. 1 teaspoon cloves. 2Y2 cups flour, added last thing before baking. 1 cup molasses, cup butter, 1 teaspoon soda dissolved in a cup of boiling water. 2 well beaten eggs. V2 cup sugar. GINGER SNAPS. Mrs. Henry Bickelhaupt. 1 cup sugar. 1 cup molasses, V2 cup lard. 1 cup water. A little salt. 2 teaspoons soda. 1 teaspoon ginger. 1 teaspoon cloves. 1 teaspoon cinnamon. Flour to roll. • . .GINGER COOKIES. Mrs. Elorence B. Springer. iy2 cups shortening. 2 cups molasses.. 4 eggs. 2 tablespoon vinegar. 2 dessert spoons ginger. Flour to mix soft. 2 cups sugar. 2 heaping teaspoon soda. mger. 1 dessei 1 teasp 1 teasp(Mf*|,roimd cloves. , 2 teaspo^s ground cinnamon 1 teaspoon nutmeg. RDS VILLB COOK BOOK. ER COOKIES. . B. R. Burroughs. 1 heaping teaspoon soda. 1 coffee cup brown sugar. 1 coffee cup molasses. 1 coffee cup butter. % coffee cup warm water. Put the soda and warm water in the molasses and beat until it foams before putting in the other ingredients. Just enough flour to roll out on your board. Cut into shapes and bake in a quick oven, watching closely. DROP GINGER CAKES. Mrs. W. D. Ilarnist. 1 cup brown sugar. 1 cup molasses. 1 cup warm water. 1 egg. V2 teaspoon cloves. % cup butter. 4 cups flour. teaspoon soda. 4 teaspoons ginger. 2 teaspoons cinnamon, Put butter, sugar, water and molasses on stove and heat until they boil. When cool, beat in the egg, flour, spice and soda. Drop in greased pan with a tablespoon. SKONES. Mrs. Belle 3 cups oat meal. y^ cup flour. % cup sour milk. 1 level teaspoon salt. Elavor with nutmeg. Mix well on board with flour, roll out and cut in squares; sprinkle with sugar and bake in quick oven. SUGAR COOKIES. 1 cup sugar. 1 egg. y^ cup sweet milk. 2 teaspoons lemon extract. Gibson, Pontiac, Mich. 1 cup sugar. 1 level teaspoon soda. % cup lard. % cup lard. 1 level teaspoon salt. 1 level teaspoon soda. CAKES. 141 All stirred together in milk. Mix in flour thoroughly and quite soft, roll thin, sprinkle with sugar and bake in quick oven. GRAHAM COOKIES. Mrs. Belle Gibson, Pontiac, Mich. 1 cup white flour. 3 cups graham flour. 1 cup sugar. Vz cup sour milk. Nutmeg flavor. % cup lard. 1 egg. 1 level teaspoon salt. 1 level teaspoon soda. Mix well in flour, sprinkle with sugar, roll thin, and bake in quick oven. CREAM COOKIES. Miss Plattie Sloper. 1 cup butter. 1 teaspoon soda. 2 cups sugar. 2 eggs. 1 cup sour cream. Flavor with lemon. Flour enough to roll. Bake on bottom of inverted pan. CHOCOLATE COOKIES. Mrs. Travous. 2 cups white sugar. ^ 2 eggs. 1 cup butter. % teaspoon soda. 1/^ cup sour milk. 1 tablespoon cinnamon. 1 cake chocolate or 1 section of teaspoon allspice. Baker’s Chocolate. 1 small teaspoon cloves. Flour to roll very thin. 1 nutmeg. Sprinkle sugar on top before baking. HERMITS. Mrs. Sarah R. Springer. IVz cups sugar. 3 eggs. 21/^ cups flour

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