Soft Gingerbread

Ingredients

• Half cup sugar
• half cup butter
• one cup molasses
• two teaspoons ginger
• one teaspoon soda
• one cup boiling water on soda
• two and half cups flour
• two well beaten eggs

Method

1. 1

   Cream sugar and butter, then add molasses, ginger, soda, and boiling water.

2. 2

   Gradually mix in flour, adding beaten eggs last.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.

Half cup butter, half cup lard, mixed to a cream; one cup brown sugar, creamed with above; one cup dark molasses, in which has been mixed half teaspoon soda; one cup sweet milk, (sour milk may be used;) four eggs beaten separately; three to four cups flour sifted with two teaspoons baking powder; two tea- spoons ginger, one even teaspoon cinnamon, one-third even teaspoon each of cloves, all- spice and mace; a little nutmeg. Mix thor- oughly in the order given, whites of eggs folded in last. Bake either in loaf or gem tins. This recipe makes about two dozen small cakes. NO. 29. HOT WATER GINGERBREAD. Mrs. Clara Moulton, Loara, Cal.— One cup New Orleans molasses, two cups pastry flour, or three-quarters cup of bread flour; half cup brown sugar, one scant teaspoon soda, two tablespoons butter melted, half teaspoon salt, half cup boiling water, one tablespoon ginger, one egg, lightly beaten. Sift dry ingredients all to- gether. Pour molasses into mixing bowl and stir in sugar and melted butter; add dry in- gredients and hot water; lastly egg beaten very lightly. Bake in dripping pan in mod- erate oven thirty minutes. Serve hot with fresh unsalted butter, if so desired. This is excellent. NO. 30. SOFT GINGERBREAD. F. M. F., Monrovia, Cal.— Half cup sugar, half cup but- ter, one cup molasses, two teaspoons ginger, one teaspoon soda, one cup boiling water on soda, two and half cups flour, two well beat- en eggs

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