Soft Gingerbread

Ingredients

• One-half cup of lard
• one cup of milk
• one cup of sugar
• two cups of molasses
• one teaspoonful soda
• two tablespoonfuls cinnamon
• one of ginger
• about five cups of flour

Method

1. 1

   Stir lard, sugar, molasses, and spices together, add the milk and soda, and lastly, mix in the flour.

2. 2

   Beat hard, and bake into a loaf or in small tins.

3. 3

   Optionally, add seeded raisins last.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 53. The excerpt below is the record exactly as published.

Soft Gingerbread. — One-half cup of lard, one cup each of milk and sugar, two THE MODEL COOK BOOK 43 of molasses, one teaspoonful soda, two tablespoonfuls cinnamon, and one of ginger. Stir butter, sugar, molasses and spice to- gether, add the milk and soda, and, lasth^ about five cups of flour. Beat hard, and bake into a loaf, or in small tins. Some seeded raisins will improve. Add these last. Ginger Crackers. — Take one pint mo- lasses, one cup of shortening, and one of sugar, with ginger and cinnamon to taste. Add flour enough to make a soft dough. Roll very thin, cut into small cakes, and bake in a quick oven. For plain cookies use only one-half cup shortening. Ginger Snaps. — One cup each of sugar, molasses and lard, one &%%, one tablespoon- ful ginger, one tablespoonful vinegar, dis- solving in the vinegar one teaspoonful soda. Use no milk or water. Mix in seven cups flour and knead. Roll out in any shape desired and bake in quick oven. Risen Doughnuts. — Take a pint of boil- ing milk, two cups of sugar,

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