Soft Gingerbread

Ingredients

• one teacup of dark brown sugar
• one large iron spoon heaping of butter
• one large iron spoon heaping of lard
• one scant teacup of hot water
• three beaten eggs
• one heaping teaspoon of soda
• one large iron spoon of vinegar
• two even tablespoons of ground ginger
• two teaspoons of cinnamon
• half a teaspoon of cloves
• one teaspoon of salt
• three-quarters of a teaspoon of pure ammonia
• three cups and a half of flour

Method

1. 1

   Cream the sugar, butter, and lard together.

2. 2

   Add hot water, beaten eggs, soda, vinegar, ginger, cinnamon, cloves, salt, and ammonia.

3. 3

   Finally, add flour and beat thoroughly for five minutes.

4. 4

   Bake for three-quarters of an hour in a moderate, steady oven.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.

SOFT GINGERBREAD WITH OR WITHOUT FRUIT Take one teacup of dark brown sugar, one large iron spoon heaping of butter, and one large iron spoon heaping of lard. Cream these smoothly together. Then add one scant teacup of hot water, three beaten eggs, one heaping teaspoon of soda, one large iron spoon of vinegar, two even tablespoons of ground ginger, two teaspoons of cinnamon, half a teaspoon of cloves, one teaspoon of salt, and three- quarters of a teaspoon of pure ammonia (from a druggist). Last, add three cups and a half of flour

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