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FareShare Gazette Recipes -- February 2009 - L's


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LaFayette Gingerbread

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* Exported from MasterCook *

LaFayette Gingerbread

Recipe By : The New Cook Book; 1905
Serving Size :   Preparation Time :0:00
Categories : Volume 12-02 Feb 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1/2 pound brown sugar
1 pint molasses -- (16 fluid ounces)
1/2 pint warm milk -- (8 fluid ounces)
4 tablespoons ground ginger
1 tablespoon mixed spices
[ground cinnamon, mace and nutmeg]
1 glass brandy
1 1/2 pounds flour
6 eggs
2 large oranges -- juice and grated rind
1 teaspoon baking soda -- (level)
1/4 teaspoon tartaric acid -- (cream of tartar)

Cut up in a deep pan half a pound of the best fresh butter, with a half a
pound of excellent brown sugar; stir it to cream with a spaddle (Spad"dle\, n. A 
little spade. [Obs.]. )

Add a pint of West Indian molasses mixed with half a pint of warm milk; four
tablespoonfuls of ginger; a heaped tablespoonful of mixed powdered cinnamon
and powdered mace and nutmeg, and a glass of brandy. Sift in a pound and a
half of fine flour. Beat six eggs till very light, then mix them
alternately with the flour into the pan of butter, sugar, molasses, etc. At
the last mix in the yellow rind (grated fine) of two large oranges and the
juice. Stir the whole very hard. Melt in one cup a very small level
teaspoonful of Magic Soda, and in another a small level salt-spoonful of
tartaric acid. Dissolve them both in lukewarm water and see that both are
quite melted. First stir the Magic Soda into the mixture and then put in the
tartaric acid. On no account exceed the quantity of the two alkalies, as if
too much is used they will destroy entirely the flavoring and communicate a
very disagreeable taste instead. Few cakes are the better for any of the
alkaline powders and many sorts are entirely spoilt by them. Even in
gingerbread they should be used very sparingly, rather less than more of
the prescribed quantity. Having buttered (with best butter) a large round
or oblong pan, put in the mixture and bake it in a moderate oven till
thoroughly done, keeping up a steady heat, but watching that it does not
burn. There is no gingerbread superior to this, if well made. Instead of
lemon or orange you may cut in half a pound of seedless raisins, dredge
them well with flour and stir them gradually into the mixture.

From The New Cook Book; a Volume of Tried, Tested and Proven Recipes by The
Ladies of Toronto and other cities and towns. Edited by Grace E. Denison
(Lady Gay of Saturday Night). The Musson Book Co., Toronto; 1905. This
cookbook belonged to my great-grandmother.
MC format by Hallie. Untried.

Hallie's notes. This recipe did not have an ingredients list as such so I
had to compile one from the directions which I have copied as written. I
have never seen a recipe for gingerbread that used this much ginger or
molasses nor this many eggs; maybe the 'large' pan is larger than I think.
Most of them agreed on an oven temperature of 350F(180C) and a baking time
of 30 minutes for a 9-inch square or 9 x 13-inch pan. As far as the 'glass'
of brandy goes - I guess that depends on the size of your glass and/or your
love of brandy. <G>

Contributed to the FareShare Gazette by Hallie; 14 February 2009.

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