FoodReference.com Logo

FoodReference.com   (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKCAKES & COOKIES pg 2 >  Ginger Bread #1 >

 

COOKING SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

GINGER BREAD #1
 

 Take 1 quart of New Orleans molasses, 3/4 pint of melted lard, add flour to thicken and stir in 2 tablespoonfuls of ginger, 1 teaspoonful of pulverized alum dissolved in a tablespoonful of cold water. Dissolve 2 tablespoonfuls of soda in 3/4 of a pint of boiling water, and pour it over the mixture: then add flour enough to make it very stiff. Grease pans well and dredge white with flour to prevent sticking. Spread batter evenly in pans. This will make 2 cakes.

Sister Jennie A. Crofford, Martinsburg, Pa.
 
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 

Culinary Art & Posters