Vintage Cookery: Gingerbread

I’m writing this down so I don’t forget!  Super yummy!

I need a place to note my adaption from The Settlement Cook Book, 1934, so it’s getting blogged so I remember my changes when I go to make it again ;)

Gingerbread

  • 1 egg
  • 1 cup sugar
  • 1 cup molasses
  • 1 cup sour or buttermilk (I used whipping cream)
  • 1/2 cup shortening (I used unsalted butter)
  • 2 tsp ginger (I used 3 tsp)
  • 1 tsp spices (cinnamon and clove)  (I used 1 tsp of each spice)
  • 2 tsp soda (baking soda)
  • 3 cups flour
  • 1/2 cup currants, or in season 1 qt blueberries (I used 3/4 cup raisins)
  • (I also added 2 splashes of brandy).

Mix soda and sour milk and add molasses. Cream butter, add sugar, then the egg;  sift remaining dry ingredients.  Combine mixtures, add currents or blueberries rolled in some of the flour.  Pour into buttered shallow pans and bake in a moderately hot oven, 350 degrees, 30 to 45 minutes.  Cover with icing.

Notes:  The mixture is pretty thick, but it puffs up a LOT, so don’t fill up the pans or you’ll get overflow.  Test the baking by seeing if a toothpick comes out clean.  I didn’t use icing.

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