|
 |
* Exported from MasterCook *
Lafayette Gingerbread
Recipe By : The New Cook Book; 1905
Serving Size : Preparation Time :0:00
Categories : Volume 10-10 Oct 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1/2 pound brown sugar
1 pint molasses
[probably an Imperial pint or 10 ounces]
1/2 pint warm milk
4 tablespoons ginger
1 teaspoon spice mixture -- (heaping teaspoon)
[powdered cinnamon and powdered mace and nutmeg]
1 glass brandy
[not sure how much that is but it
could be somewhere in the neighborhood
1/2 cup, depending on the cook? :) ]
1 1/2 pounds fine flour
6 eggs
2 large oranges -- grated rind and juice
1 teaspoon baking soda -- (very small level)
1/4 teaspoon tartaric acid -- (approximately)
Cut up in a deep pan half a pound of the best fresh butter, with a half a
pound of excellent brown sugar; stir it to cream with a spaddle. Add a pint
of West Indian molasses mixed with half a pint of warm milk; four
tablespoonfuls of ginger; a heaped tablespoonful of mixed powdered cinnamon
and powdered mace and nutmeg, and a glass of brandy. Sift in a pound and a
half of fine flour. Beat six eggs till very light, then mix them
alternately with the flour into the pan of butter, sugar, molasses, etc. At
the last mix in the yellow rind (grated fine) of two large oranges and the
juice. Stir the whole very hard. Melt in one cup a very small level
teaspoonful of Magic Soda, and in another a small level saltspoonful of
tartaric acid. Dissolve them both in lukewarm water and see that both are
quite melted. First stir the Magic Soda into the mixture and then pu7t in
the tartaric acid. On no account exceed the quantity of the two alkalies,
as if too much is used they will destroy entirely the flavoring and
communicate a very disagreeable taste instead. Few cakes are the better for
any of the alkaline powders and many sorts are entirely spoilt by them.
Even in gingerbread they should be used very sparingly, rather less than
more of the prescribed quantity. Having buttered (with best butter) a large
round or oblong pan, put in the mixture and bake it in a moderate oven till
thoroughly done, keeping up a steady heat, but watching that it does not
burn. There is no gingerbread superior to this, if well made. Instead of
lemon or orange you may cut in half a pound of seedless raisins, dredge
them well with flour and stir them gradually into the mixture.
This recipe is in a cookbook that belonged to my great-grandmother.
From The New Cook Book, a volume of tried, tested and proven recipes by The
Ladies of Toronto and other cities and towns; revised edition. Edited by
Grace E. Denison (Lady Gay of Saturday Night). Published by The Musson Book
Co., Limited; Toronto. Entered according to Act of the Parliament of
Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at
the Department of Agriculture.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 6 October 2007.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
|
