Gingerbread Cake Recipes

Recipes from old cookbooks published in the 1800s

SOFT MOLASSES GINGERBREAD
Melt a teacup of butter—mix it with a pint of molasses, a tablespoonful of ginger, a pint of flour, and a couple of beaten eggs. Fresh lemon peel, cut into small strips, improves it. Dissolve a couple of teaspoonsful of saleratus* in half a pint of milk, and stir it into the cake. Add flour to render it of the consistency of unbaked pound cake. Bake it in deep pans about half an hour.

* saleratus – sodium bicarbonate (or sometimes potassium bicarbonate)

SPONGE GINGERBREAD
Melt a piece of butter of the size of a hen’s egg and mix it with a pint of nice molasses, add a tablespoonful of ginger, and a quart of flour. Dissolve a heaping tablespoonful of saleratus* in half a pint of milk, strain and mix it with the rest of the ingredients. Add sufficient flour to enable you to roll it out easily. Roll it out about half an inch thick, and bake it on flat tins in a quick oven. Gingerbread made in this manner will be light and spongy if baked quick, and made of nice molasses, but it will not keep good so long as hard gingerbread. read more

Good Flour Makes Good Biscuits

IN BUYING FLOUR look for these things: a slightly creamy cast—dazzling whiteness shows bleaching, as a gray-white, or black specks mean grinding from spoiled grain. The feel should be velvety, with no trace of roughness—roughness means, commonly, mixture with corn. A handful tightly gripped should keep the shape of the hand, and show to a degree the markings of the palm.

A pinch wet rather stiff, and stretched between thumb and finger, will show by the length of the thread it spins richness or poverty in gluten—one of the most valuable food elements. read more