Soft Ginger Bread, Very Good

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 cup molasses
• 1 cup sour milk
• 4 cups flour
• 1 level teaspoon of soda
• same of baking powder
• Ginger to taste

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Gin- ger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses, 1 egg beaten light, 14 cup cold water, 2% cups flour, '% teaspoon soda dissolved in a little hot water, 1 teaspoon 166 CAKES, COOKIES, DOUGHNUTS, ETC. ginger, % teaspoon cloves, % teaspoon cinnamon, a touch of nutmeg,. V2 cup of raisins. Bake in a shallow pan. GINGER GEMS — Mrs. Geo. Foster. Vz cup molasses % cup sugar, '% cup sour milk or hot water,% cup butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger and cinnamon to taste. A few raisins cut up. Bake in gem pans and have them hot before putting in the mixture. A strip of candied orange peel on top of each gem is very nice. GINGER SNAPS— Mrs. W. F. Jones. 2 dups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add about 1 quart of flour, or enough to roll. En- deavor to roll out without more flour; roll very thin, and bake in a moderate oven. When cool, pack away in tight cans to prevent getting soft. GINGER SNAPS — Mrs. Wm. Alexander. 2 cups molasses, 1 cup sugar, 1 cup melted butter or shortening. Let the above come to a boil, then add 2 teaspoons soda, 1 quart flour, 1 teaspoon ginger, 1 teaspoon cinnamon, % teaspoon cloves, % tea- spoon allspice, 1 teaspoon salt. Dissolve the soda, and pour it into the molasses; pour boiled molasses, sugar and shortening into the flour. Roll very thin. GINGER SNAPS— Mrs. E. B. Mahon. 2 eggs, % cup of brown sugar, % cup of syrup, a piece of butter and a little lard, % teaspoon of ginger, % teaspoon of soda, flour to suit; roll thin and bake slowly. GINGER COOKIES— Mrs. A. A. Smith. 1 cup of molasses, 1 cup of sugar, 1 cup of lard, 1 cup of boiling water, 1 tablespoon of ginger, 2 teaspoons of soda; % teaspoon each of allspice, cinnamon and cloves; roll thin, and bake in a quick oven. MOLASSES JUMBLES— Mrs. McMahon. 1 cup of sugar; butter size of an egg; mix to cream; add 1 cup of flour, and molasses enough to mix it. Drop in buttered pans and bake. When done and while hot, roll over a round stick the size of a broom handle. JUMBLES— Mrs. Grandjean. ;l lb butter creamed with 1 It sugar, five eggs 1 at a time, I14 lbs. flour. Flavor with nutmeg, drop in little heaps on baking sheet. Mod- erate oven. CAKES, COOKIES, DOUGHN UTS, ETC.- 1)7 JUMBLES — Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, 3 cups flour

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