Dinner
Gingerbread, “such as mother used to make”
Gingerbread, “such as mother used to make”, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together a half-cupful each of brown sugar and new orleans molasses, and stir in a t.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix together a half-cupful each of brown sugar and New Orleans molasses, and stir in a tablespoonful of melted butter, a teaspoonful of ground ginger and a teaspoonful of cinnamon.
- then remove from the range and beat with an egg-beater until the batter is light brown in color.
- Now stir in a cupful of sour milk and three cupfuls of sifted flour.
- Beat very hard, adding, last of all, a teaspoonful of baking-soda dissolved in hot water.
- Beat for two minutes longer and bake in deep muffin-tins, or in a shallow baking-pan.
Historical transcription
Source method
- 1
Mix together a half-cupful each of brown sugar and New Orleans molasses, and stir in a tablespoonful of melted butter, a teaspoonful of ground ginger and a teaspoonful of cinnamon. Set the bowl containing these ingredients at the side of the range until the contents are blood-warm; then remove from the range and beat with an egg-beater until the batter is light brown in color. Now stir in a cupful of sour milk and three cupfuls of sifted flour. Beat very hard, adding, last of all, a teaspoonful of baking-soda dissolved in hot water. Beat for two minutes longer and bake in deep muffin-tins, or in a shallow baking-pan.
Nutrition pending
No invented nutrition numbers.
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