Sour Milk Gingerbread

Ingredients

• 1 cup molasses
• ½ cup butter
• 1 cup sour milk
• 2¼ cups flour
• 1½ teaspoons soda
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• ¼ teaspoon clove or nutmeg
• ½ teaspoon salt

Method

1. 1

   Put butter and molasses in saucepan and cook until boiling point is reached.

2. 2

   Add milk and dry ingredients, mixed and sifted.

3. 3

   Beat vigorously.

4. 4

   Fill buttered shallow pan and bake 30 to 40 minutes; or fill buttered muffin tins or bread stick pans 24 full and bake 20 to 35 minutes in a moderate oven (350° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 283. The excerpt below is the record exactly as published.

Z cup butter ¥% teaspoon salt % cup boiling water 2 teaspoons ginger or 1 cup molasses 1 teaspoon ginger, 214 cups flour 1 teaspoon cinnamon and 1% teaspoons soda 14 teaspoon cloves Melt butter in hot water, add molasses, and dry ingredients mixed and sifted. Beat vigorously. Bake in buttered shallow pan 35 or 40 minutes; in greased muffin pans or bread stick pans 20 to 35 minutes in a moderate oven (350° F.). Cambridge Gingerbread. Add 1 egg, well beaten, to liquids before incorporating flour. SOUR MILK GINGERBREAD 1 cup molasses 134 teaspoons soda ¥ cup butter 2 teaspoons ginger or 1 cup sour milk 1 teaspoon ginger, 214 cups flour 1 teaspoon cinnamon and Y% teaspoon salt 14 teaspoon clove or nutmeg

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