Sugar Gingerbread

Ingredients

• 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

Method

1. 1

   Beat the butter to a cream, and gradually beat the sugar into it; then add the ginger, the eggs, well beaten, the milk, and finally the flour mixed with the baking-powder.

2. 2

   This is not baked as a single loaf, but in four buttered shallow cake-pans.

3. 3

   Bake for fifteen minutes in a quick oven, and on taking the cake from the oven, sprinkle it with sugar, cut it into broad strips, and spread these on a dish to cool.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 224. The excerpt below is the record exactly as published.

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.