Name: Perfect Gingerbread (1926)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup Brown sugar; 1/2 cup molasses; 1/2 cup shortening (half butter, half bacon grease); 1/2 cup sour milk; 1 level tsp soda (baking soda); 2 eggs; 1/2 tsp each of ginger, cinnamon, nutmeg, and salt; 1-1/4 cups flour; 1/2 tsp baking powder

Perfect Gingerbread (1926)

Recipe by Miss Christine Richard, St. Cloud MNCourse: DessertCuisine: AmericanDifficulty: Easy

Prep time

minutes

Cooking time

minutes

Ingredients

1/2 cup Brown sugar
1/2 cup molasses
1/2 cup shortening (half butter, half bacon grease)
1/2 cup sour milk
1 level tsp soda (baking soda)
2 eggs
1/2 tsp each of ginger, cinnamon, nutmeg, and salt
1-1/4 cups flour
1/2 tsp baking powder

Directions

Cream sugar and shortening together and beat in the eggs. Add all the spices and sour milk into which the soda is well mixed. Then add molasses and sifted flour with baking powder. Pour mixture into a flat baking tin and bake for one-half hour in moderate oven. If you serve gingerbread for a dessert, place whipped cream on individual pieces, and very tiny slices of candied ginger on the whipped cream.

Notes

From the St. Cloud Daily Times, February 13, 1926.