Soft Sugar Gingerbread

Ingredients

• two cupfuls of sugar
• one of milk
• three of flour
• two-thirds of a cupful of butter
• two eggs
• one teaspoonful of creamof-tartar
• half a teaspoonful of soda
• one tablespoonful of bright yellow ginger

Method

1. 1

   Beat the butter to a cream, and gradually beat the sugar into it.

2. 2

   Add the ginger, the eggs, well beaten, the milk, and finally the flour, mixed with the soda and cream-of-tartar.

3. 3

   Spread this batter in four buttered shallow cake-pans, and bake for a quarter of an hour in a rather quick oven.

4. 4

   On removing the gingerbread from the oven, sprinkle it with sugar.

5. 5

   Cut it into broad strips, and spread on a large dish to cool.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 405. The excerpt below is the record exactly as published.

Soft Sugar Gingerbread. This is a delicious gingerbread, and is made of two cupfuls of .sugar, one of milk, three of flour, two-thirds of a cupful of butter, two eggs, one teaspoonful of creamof- CAKE. 767 tartar, half a teaspoonful of soda, and one table-spoonful of bright yellow ginger. Beat the butter to a cream, and gradually beat the sugar into it. Add the ginger, the eggs, well beaten, the milk, and finally the flour, mixed with the soda and cream-of-tartar. Spread this batter in four buttered shallow cake-pans, and bake for a quarter of an hour in a rather quick oven. On removing the gingerbread from the oven, sprinkle it with sugar. Cut it into broad strips, and spread on a large dish to cool. It will, of course, be very thin. If one prefer, ginger not so strong as the yellow kind may be used. *Troy Molasses Cake. Mix together half a cupful of sugar, half a cupful of molasses, and a table-spoonful of butter. Dissolve an even teaspoonful of soda in half a cupful of sweet milk, and add it to the mixture ; add also an egg, well- beaten ; and after mixing all these ingredients thor- oughly, add two cupfuls of flour. Give the batter another good stirring, and spreading it two inches thick in shallow tin pans, bake it in a rather quick oven for from twenty to twenty-five minutes. This cake when hot is particularly nice for luncheon. * Delicate Molasses Gingerbread. Use two cupfuls of flour, measured after sifting, one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of soda, one of ginger, half a teaspoon- ful of salt, one generous table-spoonful of butter, and one of water. Put the molasses, milk, salt, and ginger in a bowl. Dissolve the soda in the cold water, and add it, with the butter, melted, to the mixture in the bowl. Now add the flour, and beat quickly. Pour the mixture into three deep tin plates that have been well buttered, and bake 768 MISS PARLOA'S KITCHEN COMPANION. in a quick oven for from eighteen to twenty minutes. Serve while fresh ; it will be especially nice then. * Soft Molasses Gingerbread. A cupful of molasses, a cupful of sour cream, two cup- fuls of flour, an egg, a large teaspoonf ul of ginger, two level teaspoonf uls of soda, and half a teaspoonf ul of salt are blended to produce soft gingerbread. Put the molasses, cream, salt, and ginger into a bowl. Beat the egg well. Dissolve the soda in one table- spoonful of cold water, and stir the liquid into the mix- ture in the bowl. Add the beaten egg, arid then the flour, and after beating the batter vigorously for one minute, pour it into two buttered shallow pans, and bake for twenty minutes in a rather hot oven. *Bath Soft Molasses Gingerbread. For three sheets of this delicious gingerbread use two cupfuls of molasses, three of flour (measured before sifting), one of buttermilk or sour milk, two-thirds of a cupful of butter, one egg, one table-spoonful of soda, one teaspoonf ul of ginger, or three if a strong flavor be Desired. Put the butter and molasses in a tin pan, and place ^ne pah on the fire. When the molasses boils up, add the ginger and soda. Take from the fire, and add the milk and beaten egg; then sift the flour into the pan. Beat well, and pour into three well-buttered pans. Bake in a rather quick oven for twenty minutes. * Buffalo Soft Molasses Gingerbread. Use two cupfuls of molasses, one of sugar, one of sour milk, four of flour, two eggs, one teaspoonful of soda, two teaspoonfuls of ginger, a level teaspoonful of salt, one teaspoonful of cinnamon, and two table-spoonfuls of water. CAKE. 769 Beat the sugar and molasses together. Add the gin- ger, salt, cinnamon, and sour milk. Dissolve the soda in the water, and add it to the mixture. Now add the eggs, well beaten, and lastly the flour. Bake in shallow pans, in a moderately quick oven, for twenty minutes. This quantity will fill four small cake-pans. * Ginger Snaps. Beat a cupful of butter in a warm bowl until it be- comes soft and creamy; then gradually beat into it a cupful of sugar, a cupful of molasses, and a table-spoon- ful of ginger. Dissolve a teaspoonful of soda in half a gill of cold water, and stir into the mixture already prepared. Gradually add three pints of flour, beating well all the while; then roll the batter very thin, cut out the cakes, and bake in a quick oven. * Cream Cookies. If one be careful to use no more flour than the rule states, and to have a quick oven for the baking, these cookies will be very delicate. They are made of a cupful of sour cream, two cupfuls of sugar

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