American Soft Gingerbread—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

1 cup butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 cup brown sugar ↝ Sugars, brown [Sweets]
2 cups molasses ↝ Molasses [Sweets]
1 cup sour or sweet milk ↝ Milk, NFS [Milk, reduced fat]
1 table-spoon ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 tea-spoon ground cinnamon ↝ Sugar, cinnamon [Sugars and honey]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 cups sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
Tea-spoon soda
1 table-spoon hot water ↝ Water, tap [Tap water]

Instructions (8)

Beat the butter to a cream.
Add the sugar. Beat again.
Add the molasses, milk and spices. Beat all very well together.
Add the eggs, yolks and whites beaten separately.
Add half of the flour. Beat.
Add the soda, which must be thoroughly dissolved in the hot water.
Add the rest of the flour. Beat till thoroughly mixed.
Bake in two square tins lined with greased paper in a moderate oven for forty minutes to an hour.

Original Text

American Soft Gingerbread—II

1 cup butter ¹⁄₂ cup brown sugar 2 cups molasses 1 cup sour or sweet milk 1 table-spoon ginger 1 tea-spoon ground cinnamon 3 eggs 4 cups sifted flour Tea-spoon soda 1 table-spoon hot water

Beat the butter to a cream. Add the sugar. Beat again. Add the molasses, milk and spices. Beat all very well together. Add the eggs, yolks and whites beaten separately. Add half of the flour. Beat. Add the soda, which must be thoroughly dissolved in the hot water. Add the rest of the flour. Beat till thoroughly mixed. Bake in two square tins lined with greased paper in a moderate oven for forty minutes to an hour.

Notes

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