Soft Gingerbread

Ingredients

• One cupful of sour milk
• One cupful of molasses
• One tea-spoonful of soda
• One table-spoonful of ginger
• One table-spoonful of vinegar
• Five table-spoontuls of melted lard
• Flour to thicken

Method

1. 1

   Dissolve the soda in the vinegar, add it to the molasses, and stir well.

2. 2

   Turn the molasses into the sour milk, stir until well mixed, and add the rest of the ingredients.

3. 3

   The success of this bread depends on the amount of flour used being exactly right.

4. 4

   The batter should be so thin, that the track left by the spoon in stirring disappears at once.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 223. The excerpt below is the record exactly as published.

SOFT GINGERBREAD. One cupful of sour milk. One cupful of molasses. One tea-spoonful of soda. One table-spoonful of gmger. One table-spoonful of vinegar. Five table-spoontuls of melted lard. Flour to thicken. GINGER-CAKES AND GINGERBREAD. 513 Dissolve the soda in the vinegar, add it to the molasses, and stir well. Turn the molasses into the sour milk, stir until well mixed, and add the rest of the ingredients. The success of this bread depends on the amount of flour used being exactly right. The batter should be so thin, that the track left by the spoon in stirring disappears at once. When well made the cake is delicious. SUGAR GINGERBREAD. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Two-thirds cupful of butter. Two eggs. Two tea-spoonfuls of baking-powder. One table-spoonful of ginger

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