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Back to Recipe List	* 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. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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