Soft Gingerbread No. 2

Ingredients

• one-half cupful of sugar
• one cupful of molasses
• one-half cupful of butter
• one teaspoonful of ginger
• one teaspoonful of cinnamon
• one teaspoonful of cloves
• two teaspoonfuls of soda
• one cupful of boiling water
• two and one-half cupfuls of flour
• two well-beaten eggs

Method

1. 1

   Add the eggs the last thing before baking.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 167. The excerpt below is the record exactly as published.

one teaspoonful of cloves, two pounds of raisins, one-fourth of a pound of cit- ron. Soften the butter, beat with the sugar, add the eggs, spices, molasses and coffee, then the flour, and lastly the fruit dredged with flour. Mrs. H. O. Payne. SOFT GINGERBREAD. (None Better.) One-half cupful of sugar, one cupful of molasses, one-half cupful of butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. Mrs. Katharine Douglass. ^^32 CAICES. SOFT GINGERBREAD— No. 2. One-half cupful of sugar, one cupful of molasses, one-half cupful ol butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. (This is excellent.) Mrs. E. Wallace. PLAIN GINGERBREAD. One cupful of molasses, one cupful of sugar, one cupful of boiling water; dissolve one teaspoonful of soda in hot water; use one-half coffee- cupful of shortening, one teaspoonful of ginger and a little salt. Add flour enough to make it pretty stiff. ^ Mrs. Charlotte Gooding. CHOCOLATE GINGERBREAD. Mix in a large bowl one cupful of molasses, one-half cupful of soui; milk or cream, one teaspoonful of ginger, one teaspoonful of cinnamon

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