Gingerbread
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- MRS.
- Three fourths pound of butter, two cups of milk, five cups of flour, two cups of molasses, two cups of sugar, five eggs, four tablespoons of ginger.
- Mix butter and sugar together.
- Mix the molasses and milk and flour, then the eggs, whip the latter well but not separately, the risings put in last, one teaspoonful of baking soda, and two of cream tartar;
- if sour milk or cream is used the latter need not be used;
- a large flat pan with well buttered paper.
- Cooked in a moderate oven it takes about three quarters of an hour to bake.
- Sour cream makes it much richer and not quite so much butter required.