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 tablespoonful ginger
• about five cups of flour

Method

1. 1

   Stir together lard, sugar, molasses, and spices, add milk and soda, then flour.

2. 2

   Beat hard and bake into a loaf or small tins.

Nutrition per serving

Estimated from matched ingredients across 12 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 52. The excerpt below is the record exactly as published.

one cup of sugar, one- fourth cup water. Boil water and sugar until it is brittle, when drop in cold water. Pour over the ^^'g and beat well, add one- half pound of blanched and chopped al- monds, flavored if desired. Then spread between layers. Fruit Cake.^Four eggs, one cup sugar, two cups molasses, one and one-half cups butter, one-half cup milk, one teaspoonful soda, one pound of raisins, one pound of currants, one-half pound of citron, sliced fine, one teaspoonful cinnamon, one nutmeg, 410 one teaspoonful cloves, five cups flour. Bake two and one-half hours, in a slow oven. Fruit Cake. — One pound sugar, one pound butter, one pound flour, ten eggs, one pound raisins, one-half pound currants, one-fourth pound citron, one nutmeg, one tablespoonful cinnamon, one tablespoonful ginger and allspice mixed, one tablespoon- ful vinegar, one teaspoonful soda. Bake slowly. Boiled Frosting. — Take one cup granu- lated sugar, one-half cup water, one- eighth teaspoonful cream of tartar, mix together and cook without stirring until the liquid, when dropped from a spoon, will thread. Beat the whites of two eggs. Remove the mixture from the fire, and when cool pour it slowly upon the whites of eggs, beating all the while. Continue beating until the mix- ture is a thick, creamy mass ; then spread it over the cake. Egg Frosting. — Beat the white of an ^g% until light. Then beat into it, gradu- ally, enough powdered sugar to make a soft dough. Add one-quarter teaspoonful lemon extract, or one teaspoonful lemon or orange juice, or one-quarter teaspoonful vanilla, and spread it on the cake. One tablespoonful melted chocolate, or one tablespoonful desiccated cocoanut may be mixed with it. The yolk of the ^g% may be used instead of the white to make Sun- shine Frosting. Plain Frosting. — Mix one cup sugar and a tablespoonful lemon or orange juice ; stir in enough boiling milk or water to make a soft dough. Spread it over the cake. This may be varied by adding different in- gredients as in the preceding recipes. Chocolate Filling. — Beat together the yolks of two eggs, one-half cup cream, one- half cup sugar, two sections of a cake of chocolate ; put in saucepan and boil until thick enough to spread. Cream Filling.— One pint of sweet cream beaten until it looks like ice-cream ; add one cup sugar, flavor with vanilla ; blanch and chop one pound of almonds, stir in cream and spread very thick between layers. 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

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