Difference between revisions of "Gingerbread IV"
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* 1 cupful boiling [[water]] | * 1 cupful boiling [[water]] | ||
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=== Loaf === | === Loaf === | ||
# Cream Crisco and [[granulated sugar|sugar]] together, add [[egg]] well beaten, [[molasses]], [[milk]], soda, [[flour]], [[salt]], and spices. | # Cream Crisco and [[granulated sugar|sugar]] together, add [[egg]] well beaten, [[molasses]], [[milk]], soda, [[flour]], [[salt]], and spices. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Gingerbread Recipes]] | [[Category:Gingerbread Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 16:40, 16 July 2012
Description
Sufficient for one small loaf of gingerbread.
Ingredients
- ½ cupful sugar
- 1 egg
- ½ cupful molasses
- ½ cupful milk
- 1⅓ cupfuls flour
- ¼ cupful Crisco
- 1 teaspoonful salt
- 2 teaspoonfuls powdered ginger
- 1 teaspoonful powdered cinnamon
- ½ teaspoonful powdered cloves
- ½ teaspoonful baking soda or 2 teaspoonfuls baking powder
Icing
- 1 teaspoonful Crisco
- 1 cupful (½ lb) maple sugar
- 1 tablespoonful flour
- 1 egg
- 1 cupful boiling water
Procedures
Loaf
- Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices.
- Mix and turn into Criscoed tin and bake in moderate oven forty minutes.
Icing
- Dissolve maple sugar in boiling water.
- Rub together Crisco and flour.
- Add gradually boiling syrup; and lastly the beaten egg.
- Then return to fire and stir briskly until thickened.
