Syrup Cake

Ingredients

• 1 cup sour cream
• 1 cup syrup
• 1 teaspoon soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• sufficient flour to mix pretty stiff with a spoon

Method

1. 1

   Mix all ingredients and bake in sheets; to be eaten hot.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

SYRUP CAKE— Mrs. Geo. Bunn. 1 cup sour cream, 1 cup syrup, 1 teaspoon soda, 1 teaspoon ginger, 7. teaspoon cinnamon, sufficient flour to mix pretty stiff with a spoon. Bake in sheets; to be eaten hot. Eggs are not needed in this recipe. SPONGE GINGERBREAD— Mrs. E. B. Mahon. 2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of molasses, 1 cup of sour milk, 4% cups of flour, 2 teaspoons of saleratus (not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspoon of cinnamon, 1 pound of seeded raisins, % pound of currants. Mix mo- lasses, sugar, butter, and spices together; warm them slightly and beat imfil light; add the yolks when beaten, then the milk: then the flour and saleratus; beat well 5 minutes; bake in shallow pans. GINGER CAKE— Mrs. E. B. Mahon. 1 egg, 3 tablespoons of melted butter, % cup of syrup, V2 cup of brown sugar, scant i^ cup of milk, 1% cups of flour, 1 teaspoon of gin- ger (more if liked), also cinnamon, and 1 teaspoon of yeast powder or soda. SOFT GINGERBREAD— Mrs. A. A. Smith. i cup New Orleans molasses, 1 teaspoon soda, 1 egg, 1 cup flour, 4 tablrjspoons of melted butter, 8 tablespoons of boiling water, 1 tables spoon of ginger. Mix auickly, and bake from 15 to 20 minutes in a hot oven. SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Gin- ger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses, 1 egg beaten light, 14 cup cold water, 2% cups flour, '% teaspoon soda dissolved in a little hot water, 1 teaspoon 166 CAKES, COOKIES, DOUGHNUTS, ETC. ginger, % teaspoon cloves, % teaspoon cinnamon, a touch of nutmeg,. V2 cup of raisins. Bake in a shallow pan. GINGER GEMS — Mrs. Geo. Foster. Vz cup molasses % cup sugar, '% cup sour milk or hot water,% cup butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger and cinnamon to taste. A few raisins cut up. Bake in gem pans and have them hot before putting in the mixture. A strip of candied orange peel on top of each gem is very nice. GINGER SNAPS— Mrs. W. F. Jones. 2 dups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add about 1 quart of flour, or enough to roll. En- deavor to roll out without more flour; roll very thin, and bake in a moderate oven. When cool, pack away in tight cans to prevent getting soft. GINGER SNAPS — Mrs. Wm. Alexander. 2 cups molasses, 1 cup sugar, 1 cup melted butter or shortening. Let the above come to a boil, then add 2 teaspoons soda, 1 quart flour, 1 teaspoon ginger, 1 teaspoon cinnamon

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