American Soft Gingerbread—I

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 40 min Total: 40 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

12 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 cup black treacle or West India molasses
1 cup brown sugar ↝ Sugars, brown [Sweets]
1 cup sour milk ↝ Milk, NFS [Milk, reduced fat]
1/2 cup melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 cup melted lard ↝ Lard [Fats and Oils]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
11/2 tea-spoons ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
11/2 tea-spoons ground cinnamon ↝ Spices, cinnamon, ground [Spices and Herbs]
1/2 tea-spoon ground cloves ↝ Spices, cloves, ground [Spices and Herbs]
1 good tea-spoon carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
Salt-spoon salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Beat the eggs well in a large basin.
Add the sour milk, treacle and sugar.
Mix well with a wooden spoon.
Add the spices and soda, and beat well.
Then add the melted butter and lard and last of all the flour.
Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes.

Original Text

*American Soft Gingerbread—I

12 ozs. flour 1 cup black treacle or West India molasses 1 cup brown sugar 1 cup sour milk ¹⁄₂ cup melted butter ¹⁄₂ cup melted lard 2 eggs 1¹⁄₂ tea-spoons ground ginger 1¹⁄₂ tea-spoons ground cinnamon ¹⁄₂ tea-spoon ground cloves 1 good tea-spoon carbonate of soda Salt-spoon salt

Beat the eggs well in a large basin. Add the sour milk, treacle and sugar. Mix well with a wooden spoon. Add the spices and soda, and beat well. Then add the melted butter and lard and last of all the flour. Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes.

[Pg 73]

Notes

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