|Soft gingerbread with fruit
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|Author:||Glengarry Fencible [ Mon Jan 22, 2007 12:12 am ]|
|Post subject:||Soft gingerbread with fruit|
Anonymous, The Cook Not Mad, Or, Rational Cookery (James MacFarlane: Kingston, Upper Canada 1831; The Cherry Tree Press: Toronto, 1972 and 1982), page 42, number 127.
"One pound and a half of flour, half a pound of sugar, half a pound of butter, one pint of molasses, four eggs, one teacup of milk, two teaspoons of pearlash, one ounce of ginger, one of cinnamon, one nutmeg, one pound of currants."
Modern equivalent, thanks to Historic Fort York.
The quantity of the original receipt has been halved.
125 mL soft butter 1/2 cup
125 mL white sugar 1/2 cup
2 medium eggs 2
250 mL molasses 1 cup
5 mL pearlash, 1 tsp.
dissolved in 10 mL.(2 tsp.) milk
5 mL baking soda 1 tsp.
10 mL ginger 2 tsps.
10 mL cinnamon 2 tsps.
10 mL nutmeg 2 tsps.
250 mL currants, plumped in hot water 1 cup
750 mL white flour 3 cups
125 mL whole milk 1/2 cup
Cream: butter and sugar until very light
Whisk: egg yolks to a pale yellow cream, about 5 minutes
Blend: yolks into butter and sugar
Add: molasses, baking soda, spices and plumped currants
Blend in: flour, one cup at a time, alternately with milk
Whisk: egg whites until stiff
Fold: whites into batter
Turn: into a well-buttered or greased 23 x 23 cm (9" x 9") cake pan or about 15 muffin tins
Bake: in a moderate oven, 180Â°C (350Â°F), for about 1 hour or until a toothpick inserted in centre comes out clean
|Author:||pud [ Mon Jan 22, 2007 12:43 am ]|
It sounds amazing!
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