Soft Gingerbread

Ingredients

• One-half cup butter
• one cup brown sugar
• one cup molasses
• one cup sweet milk
• three cups flour
• three teaspoons baking powder
• one teaspoon ginger
• one teaspoon cloves
• one teaspoon cinnamon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.

Soft Gingerbread One cup molasses, one-half cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, one tablespoon ginger, one teaspoon allspice, two cups flour sifted with one and a half tea- spoons baking powder. Bake in shallow pan, or small pans. Soft Gingerbread One-half cup butter, one cup brown sugar, one cup mo- lasses, one cup sweet milk, three cups flour, three teaspoons baking powder, one teaspoon each of ginger, cloves and cinna- mon. Doughnuts, Gingerbreads and Cookies 47 Sugar Gingerbread Two-thirds cup butter, two cups sugar, one tablespoon ginger, two eggs, one cup milk, three cups flour, two teaspoons baking powder. Spread it on shallow pans well buttered and when baked cut it into rectangular pieces. * Molasses Sponge Gingerbread One cup sugar, one of milk, one of molasses, and half a cup of butter, melted together, three eggs, four cups flour, one tea- spoon baking soda, dissolved in warm water, one and a half tea- spoons ginger. — Frances Perry Sexton. Hard Gingerbread One cup butter, two cups sugar, one cup milk, one teaspoon soda, one tablespoon ginger; flour enough to roll out. Gingerbread with Jelly One cup molasses, one-half cup butter, one egg, one-half cup warm water, one teaspoon soda, one of ginger, one of cinnamon, two cups flour, a little salt. Bake in Washington pie tins and spread jelly between, or you can bake in one sheet and split and spread the jelly. Gingerbread Cream together one cup sugar and two rounding tablespoons of lard, add one cup of molasses, mix well, add one cup each of milk and water, four even cups flour, pinch salt, two rounding teaspoons of soda dissolved in a very little hot water, two tea- spoons ginger. Beat as long as you can. Bake in quite a hot oven. Marshmallow Gingerbread Melt one-half cup shortening, add one cup molasses, one egg well beaten, two and one-third cups flour mixed and sifted with one and three-quarter teaspoons soda and one teaspoon each of salt and ginger, and one cup sour milk. Bake in a large dripping pan about 20 minutes. Remove from pan, cut in halves crosswise and on one-half spread marshmallows. Cover with the other half and set it in oven for a few minutes. Re- move to serving dish, cool slightly and serve with whipped cream. 48 The Toronto Cook Book Soft Sour Milk Gingerbread One cup sour milk, one cup molasses, one cup brown sugar, half a cup butter, one teaspoon baking soda, dissolved in the sour milk, one teaspoon salt, one and a half teaspoons ginger, four cups of flour, three eggs beaten separately. Soft Gingerbread One cup butter, one cup brown sugar, one cup molasses (black), one cup sour milk, four eggs, beaten separately, one tablespoon ginger, one tablespoon cinnamon

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