Old fashioned gingerbread recipes





_Plain Gingerbread._

Mix 3 pounds of flour with 4 ounces of moist sugar, 1/2 ounce of powdered ginger, and 13 pounds of warm molasses; melt 1/2 pound of fresh butter in it, put it to the flour and make it a paste, then form it into tarts or cakes, or bake it in one cake.

_Another Method._

Mix 6 pounds of flour with 2 ounces of caraway seeds, 2 ounces of ground ginger, 2 ounces of candied orange-peel, the same of candied lemon peel cut in pieces, a little salt, and 6 ounces of moist sugar; melt 1 pound of fresh butter in about a pint of milk, pour it by degrees into 4 pounds of molasses, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, make it into a paste; roll it out rather thin and cut it into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

_Gingerbread Poundcake._

Six eggs, l pint molasses, 1/2 pound sugar, 1/2 pound butter, wineglass of brandy, 1 lemon, 1 nutmeg, 3 tablespoonsful of ginger, 2 teaspoonfuls of ground cloves, l tablespoonful of cinnamon, l teaspoonful of soda. Flour enough to make a stiff batter.





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