Superior Gingerbread

Ingredients

• 13^ pound butter
• 1 wineglass brandy
• 1% pound sugar
• 2 tablespoonfuls ginger
• 9 eggs, yolks and whites beaten separately
• 1 nutmeg, grated
• 2 pounds flour
• 1 wineglass wine

Method

1. 1

   Mix as for cake in the order given, and spread very thin with a knife on tin sheets.

2. 2

   Bake, and cut in squares while warm.

3. 3

   This will keep six months.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 227. The excerpt below is the record exactly as published.

Superior Gingerbread. {Mrs. Towne.) 13^ pound butter. 1 wineglass brandy. 1% pound sugar. 2 tablespoonfuls ginger and 9 eggs, yolks and whites beaten 1 nutmeg, grated, mixed with separately. 2 pounds flour, 1 wineglass wine. Mix as for cake in the order given, and spread ver}^ thin with a knife on tin sheets. Bake, and cut in squares while warm. This will keep six months. Hard Gingerbread. (Mrs, Dewey.) . % pound butter, pound sugar. 6 eggs. 1 teaspoonful soda, dissolved in 3 tablespoonfuls milk. 1 tablespoonful ginger. 2 pounds flour. Cream the butter ; add the sugar and beaten eggs, and beat well. Sift in the ginger, strain the soda, and add the flour. Roll half an inch thick, or thin as a wafer. Hard Gingerbread. {Miss A. M. Towne.) 2 cups N. O. molasses. 1 cup butter. 1 tablespoonful ginger. 1 teaspoonful soda. St. Louis flour to mix very stiff. Heat (not boil) the molasses and butter ; when the but- ter is melted, add the ginger, sifted, the soda dissolved in a little boiling water, and the flour. Eoll very thin, and bake in a quick oven. Soft Gingerbread. 1 cup molasses. to % cup butter or drippings, 1 teaspoonful soda. softened. 1 tablespoonful ginger. 1 cup milk. }^ teaspoonful salt. 3 cups pastry flour. Bake in shallow pans or gem pans in a moderate oven about thirty minutes. 388 The Boston Cook Book, 3^ cup butter. 3^ cup cream. 13^ cup sugar. Sugar Gingerbread. 2 teaspoonfuls ginger. 1 teaspoonful soda, scant. Mix stiff with j^owr. Roll thick or thin. 1 cup molasses. 1 teaspoonful soda. 1 tablespoonful ginger. 1 tablespoonful butter, melted. Hot Water Gingerbread. % teaspoonful salt. % cup boiling water. 2 cups flour. Bake in a deep Mix in the order given, and beat well, cake pan. Sour Milk Gingerbread. 1 tablespoonful butter, softened. 1 cup sour milk. 23^ cups pastry flour, with an- other 3^ teaspoonful soda mixed with it, sour cream is used. Bake 3^ cup molasses. 3^ teaspoonful soda. )^ teaspoonful salt. 1 tablespoonful ginger. 3^ cup sugar. Omit the butter when muffin pans. Ginger Snaps. 1 cup molasses. % cup sugar. 1 tablespoonful ginger. m {Mrs, H. B. May.) 1 teaspoonful soda. 3^ cup softened butter. Flour to roll out very thin. Heat the molasses, pour it over the sugar ; add the ginger, soda, butter, and flour. Cut, and bake quickly. Ginger Drops (without Butter). 2 eggs, well beaten. 1 cup brown sugar. 2 teaspoonfuls ginger. 1 cup N. 0. molasses, boiled. 1 teaspoonful soda. Flour to roll out. Mix in the order given. Roll thin, cut with a very small cutter, and bake in a quick oven. If you like, add one tablespoonful of vinegar before adding the flour, and use a heaping teaspoonful of soda. The Boston Cook Book, Soft Molasses Cookies. {A. W.) 1 cup molasses. 2 tablesp. warm water or milk. 1 tablespoonful ginger. )^ cup butter, softened 1 teaspoonf ul soda. 1 Flour to mix soft. Mix in the order given, dissolving the soda in the milk. Eoll out one third of an inch thick. Cut in small rounds. Cream Cakes. 1 cup hot water. }^ teaspoonful salt. 3^ cup butter. ly^ cup pastry flour. 5 eggs, yolks and whites beaten separately.

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