Gingerbread Recipes
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HisticKitchen Hidays Recipes Gingerbread Receipts 1860s Soft Molasses Gingerbread Ingredients: 1 ½ cup molasses 1 ½ cup milk 1 ½ tsp vinegar 3 1/2 cup flour ½ tsp salt 4 tsp ground ginger 1 tbs baking power 8 tbs lard 8 tbs butter Directions: 1. Preheat oven to 350 degrees. 2. Butter and flour one 9-inch cake pan. 3. In a mixing bowl, mix flour, salt, ginger, and baking powder to combine. 4. In a liquid measuring cup, measure milk and add vinegar, let this sit for a minute or two. Then add the baking powder to the sour milk. Stir to combine. 5. In a saucepan, boil the molasses. Once molasses is boiled, add the butter until melted. 6. Pour the molasses and melted butter over the flour and stir to combine. Slowly incorporate the milk into the mixture. Due to moisture in the flour, you may find the batter too thick. If so, add more milk to acquire a cake batter consistency. 7. Bake for 30 minutes or until toothpick comes out clean. 8. Serve with whipped cream or brandy sauce. Original recipe from The Young Housekeeper’s Friend, 1850, P 148: 1890s Fairy Gingerbread: Ingredients: 1 cup butter 2 cups sugar 1 cup sweet milk ¼ tsp soda 1 tbs ginger 4 cups flour Directions: 1. Preheat oven to 350 degrees. 2. Cream room temperature butter and sugar together until light and fluffy. 3. Slowly add in ginger, and milk. 4. Sift flour with baking soda into the wet ingredients until it reaches a stiff dough. 5. Roll dough ¼” thick onto cookie sheet or the greased bottom of a roast pan. 6. Bake for approximately 8 minutes until golden brown. 9. Cut into rectangles while still hot, and place on a cooling rack to cool. 10. Ice with white frosting or royal icing to resemble a domino, and use melted chocolate for the lines and dots of the domino. Original recipes from The Daily news Cook book. 1896 p. 48: Dominoes from Montgomery Ward & co.'s Common sense cookery, 1897, p. 399: Frosting for Cookies You can use a royal icing or this very simple frosting: Ingredients: 3 cups powdered sugar 3 tbs (or enough to make the desired consistency) milk Directions: 1. Stir the milk a little at a time into the powdered sugar until runny but not so runny it drips off your gingerbread when spread. Original recipe requires boiling and is from Mrs. Owens' New Cook Book and Complete Household Manual by F.E. Owens, 1897, p. 454:.