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Cream Gingerbread

(Cakes.) - (The Golden Age Cook Book)

One cup of Porto Rico molasses, one cup of sour cream, two cups of

sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one

even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,

two tablespoonfuls of brown sugar. Beat the egg, sugar and spice

together, add the molasses and one cup of flour, then the cream, after

that the other cup of flour with the soda sifted together. It should be

a thick batter, and if not thick enough add a little more flour--not

more than half a cup. Bake in a shallow pan. When done the cake should

be about two inches thick. Ice with boiled icing.

Other Recipes

Cream Gingerbread

2 eggs, beaten, add

3/4 cup sugar

3/4 cup sour milk

1 tablespoon ginger

3/4 cup molasses

1 teaspoon cinnamon

1 1/2 level teaspoon soda well sifted

2 level cups flour

Bake in gem pans. Greatly improved by adding nuts and raisins.

Other Recipes

Cream Gingerbread Cakes

2 eggs

1/2 cup molasses

grated rind of 1/2 lemon

1 teaspoon cinnamon

2 cups flour

1/2 cup sugar

3/4 cup thick sour milk

1 saltspoon salt

1 tablespoon ginger

1 1/2 teaspoons soda (level)

Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup

thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1

teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well

sifted flour mixed with 1 1/2 teaspoons soda (level).

Bake in gem pans. If desired add nuts and raisins which improves them

very much.

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