Settler's gingerbread

Yield: 1 servings

Measure Ingredient


Take three pounds of flour, one and a half pound of brown sugar; one pound of butter, six eggs, two tbsp ginger, and a tbsp of salt. Bake on tin sheets rolled very thin. COMMON GINGERBREAD: Treacle1-½ lb, seconds flour 2 lb; butter 2 oz, ginger 1 oz, spices 2 oz, of pearl ash one dessert spoonful; mix with milk warmed, into a dough, let it stand till it rises, bake on tins, and cut in squares. GINGER CUP-CAKE: Five eggs, two large cups of molasses; the same of rolled soft-sugar; two ditto butter; one cup of new milk; five cups of flour; half a cup of ground ginger; a small teaspoonful of pearl ash, dissolved in vinegar or cider. Cut up the butter in the milk, warm so as to melt; also warm the molasses, stir it into the milk and butter; stir in the sugar; let it cool. Beat the eggs light; stir in alternately with the flour; add the ginger and other spices, with the pearl-ash; stir the mass well; butter tins to bake it in. GINGER BREAD: To a pint of molasses, add half cup butter, three eggs, half cup sour-milk, one teaspoonful salaratus (soda), one ditto cream of tartar, two cups flour, two table-spoonfuls of ginger. Origin: The Canadian Settler's Guide, written in 1855 Shared by: Sharon Stevens.

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Submitted By SHARON STEVENS On 03-28-95

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