Monday, October 19, 2015

New Orleans Gingerbread with Orange (1883)

  • 1/2 lb butter
  • 1/4 lb brown sugar
  • 1 tbspn ginger
  • 1 tspn cinnamon
  • Grated peel of 1 orange
  • 6 eggs, well beaten
  • 3 gills West India Molasses
  • 1/2 gill milk
  • 1/2 lb flour mixed with 1/2 lb fine Indian meal
  • 1 tbspn Saleratus water
Beat the butter, sugar, spices and orange peel to a light cream. Beat in a fourth of the flour, add half the eggs, and beat again.  

Mix the molasses and milk, and add gradually , then the rest of the flour, one-half at a time. After beating all well together, lightly stir in the saleratus, but do not beat it. 

Pour into pans lined with buttered paper, smooth with wet knife-blade, and bake in a moderate oven.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

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