Soft Gingerbread

Ingredients

• ½ cup butter
• 2 cups molasses
• 1 cup sugar
• 4 cups flour
• 1 cup milk
• 4 eggs
• 1 teaspoon Royal Baking Powder
• ginger and cloves to taste

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 27. The excerpt below is the record exactly as published.

Soft Gingerbread. — Mi cup butter, 2 cups molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, gin- ger and cloves to taste. Dark Fruit Cake. — 2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 pound cur- rants, 1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped figs, % cup any kind of wine, 2 tablespoons strained lemon juice, 2 teaspoons cinnamon. Mi teaspoon each cloves and mace, ■I4 teaspoon each allspice and nut- meg. Sift together flour, salt, baking powder, and spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten yolks and lemon juice. Alternate flour and wine, add whipped whites, and beat for 10 minutes. Stir in pre- pared fruit. Line loaf-pans with 4 thicknesses paper ; pour in batter. Bake in slow oven from 3 to 5 hours, covering pans with paper tin til % baked. Delicate Fruit Cake. — % cup butter, 2 cups sugar, 1 cup milk, 2% cups flour, V4 teaspoon salt, THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 14 THE ROYAL BAKER AND PASTRY COOK 2 teasp>oons Royal Baking Powder, whites 5 eggs, 1 tablespoon grated lemon rind. Cream butter and mix dry ingredients. Cream butter and sugar. Add whipped whites, flour, and milk, and beat hard. To 5 tablespoons of this batter add spices to taste, and 1 oup raisins and cup sliced citron, and bake in 1 layer. Bake remainder of batter in 2 layer-pans. When cold put together with boiled icing, hav- ing dark layer in center. Fig Cake. — IV2 cups sugar, hi cup butter

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