Soft Gingerbread

Ingredients

• ½ cup shortening
• ½ cup sugar
• 2 eggs
• 1 cup molasses
• 1 cup sour milk
• 2 scant teasp soda
• 3 cups flour
• 1 tablesp cinnamon
• 1 teasp clove
• 1 teasp nutmeg

Method

1. 1

   Cream shortening with sugar, add eggs, molasses, sour milk with dissolved soda, and flour with spices.

2. 2

   Bake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 26. The excerpt below is the record exactly as published.

, cup sugar added and a few drops of vanilla to flavor. It is ! best not to prepare the cream filling until shortly before \ serving. — [Mrs. G. M., Ore. ] Sunshine Cake (No butter) Beat yolks of 4 eggs until stiff and add gradually 1 cup \ sugar, beating well, then 3 tablesp ^cold water and 1 teasp lemon extract or lemon juice. Next mix 1 Vz tablesp cornstarch with 1 teasp baking powder and 1 scant cup sifted flour. Add j these ingredients slowly to the above mixture and lastly fold j in the stiffly beaten whites of 4 eggs. My friends pronounce this the best sponge cake they have ever tasted. — [Mrs. M. | H., N. J. j Sour Cream Spice Cake (No butter) | Mix thoroughly % cup each sugar, molasses, thick sour ■ cream and buttermilk, add 1 teasp soda dissolved in a little i warm water, then sift in 2 cups flour, mixed with 1 teasp each ; salt and cinnamon, and ^/^ teasp allspice and cloves. Flavor j with 1 teasp lemon extract. Bake as loaf cake or in three i layers and put together with icing. — [Mrs. B. B. M., Kan. j Rolled Sponge Cake (No butter) \ To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and ] 1 cup flour sifted with 1 teasp baking powder. Bake in a | long, narrow, shallow pan. When done turn out on a clean • towel, and spread with any preferred jelly, or cake filling. ' Roll up, and then roll in a towel to keep it in shape until it is cold. — [Mrs. B. P. B., Pa. JELLY AND BUTTERLESS CAKES 45 Roll Jelly Cake (No butter) To 3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold water, and l^^ cups flour sifted with 2 teasp baking powder. Bake in a long, narrow, shallow tin, in a rather quick oven. When done remove from tin, place on a clean white towel, spread with jelly, and roll it up. Leave the towel rolled around it until the cake is cold. Dust with powdered sugar before serving. — [Mrs. C. G. S. Inexpensive Fruit Cake Cream 2 cups brown sugar and 1 cup white sugar with scant % cup shortening, add 2 eggs, (one will do), li^ cups butter- milk, in which dissolve 1 teasp soda (or li^ cups black coffee and 3 teasp baking powder), add flour to make the dough stiff enough so it will hardly drop from spoon. Sift with the flour 1 teasp each cinnamon and ginger and a little less of cloves. Lastly add 1 cup each raisins and currants v/ell dredged with flour. Bake two hours in moderate oven. I use milk pans. When the cake is cool cover with the following icing: Boil scant % cup white sugar and scant i/^ cup sweet milk until it hard- ens when dropped from end of spoon. Then remove from fire and add 1 teasp vanilla and % cup each chopped seeded raisins and walnuts, or any other nut meat. Beat until it begins to harden and then spread quickly over the cake. This cake will keep for months and is better when two or three weeks old, than when fresh. — [L. J. P., Ore. Soft Gingerbread Cream % cup shortening with ^ cup sugar, add 2 eggs, yolks and whites beaten separately, 1 cup molasses, 1 cup sour milk, in which dissolve 2 scant teasp soda, and 3 cups flour sifted with 1 tablesp cinnamon and 1 teasp each clove and nutmeg. — [Mrs. L. E. G., N. Y. Hard Gingerbread To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp clove

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