Soft Ginger-Bread

Ingredients

• three cupfuls of flour
• one cupful of butter
• one cupful of brown sugar
• one cupful of molasses
• one cupful of sour cream
• four eggs beaten separately
• one tea-spoonful of ground cloves
• one tea-spoonful of cinnamon
• one tea-spoonful of nutmeg
• one tea-spoonful of ginger
• two cupfuls or more of fruit
• one tea-spoonful of soda

Method

1. 1

   Cream the butter, sugar, and molasses together, add the eggs and flour, then the cream, spices, and finally the whites of the eggs last, stirring them lightly through.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 144. The excerpt below is the record exactly as published.

e table-spoonful of ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, one table-spoonful of allspice, one grated nutmeg, one tea-spoonful of soda, two tea-spoon- fuls of cream of tartar. HERD CAKE. Take four eggs beaten separately, one cupful of butter and two cupfuls of brown sugar creamed together, one-half cupful of molasses, four cupfuls of flour, one cupful of sour 284 The New Kentucky Home Cook Book. milk, one tea-spoonful of soda, one tea-spoonful of cloves, one tea-spoonful of cinnamon, one tea-spoonful of allspice, one grated nutmeg, one pint of currants or raisins. Sprinkle flour over the fruit to prevent sinking to the bottom of the cake. Mrs. H. Bierbower. SOFT GINGER-BREAD. Take two cupfuls of brown sugar, two cupfuls of molasses, two cupfuls of butter, two cupfuls of milk, six cupfuls of flour, five eggs, one small tea-cupful of ground ginger, one table-spoonful of ground cloves and allspice, one tea-spoonful of soda dissolved in the milk. Beat the eggs without sepa- rating them, add the sugar, then the molasses, next the flour, then the milk, soda, and spices. Melt the butter and put in last. Grease the pan used for bread, pour in the batter, and bake in a moderate oven. Grandma Kogers. HARD GINGER-SNAPS. Take one pint of molasses, one table-spoonful of lard, and one table-spoonful of ginger boiled together. When taking it off the stove, stir in a tea-spoonful of soda. Use flour enough to roll thin. Do not put the flour in until the mo- lasses gets cool. Louie Brewer. GINGER-NUTS. Take one quart of molasses, three pints of flour, one pint corn meal one pound of butter, one-half pound of brown su- gar, one ounce of allspice, one tea-spoonful each of cloves and cinnamon, two ounces of ginger. Put the molasses in a cup, then add butter and sugar. Set the cup in a pan of boiling ■water until all is dissolved. Mix spices with the flour and meal, afterward knead all together, and cut into small cakes. Bake one-quarter of an hour. SOFT GINGER-BREAD. Take three cupfuls of flour, one cupful of butter, one cup- ful of brown sugar, one cupful of molasses, one cupful of The New Kentucky Home Cook Book. 285 sour cream, four eggs beaten separately. Cream the butter, sugar, and molasses together, add the eggs and flour, then the cream, one tea-spoonful each of ground cloves, cinna- mon, nutmeg, and ginger, two cupfuls or more of fruit

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