Made the same as "Soft Gingerbread," omitting the eggs and mixing
hard enough to roll out like BISCUIT; rolled nearly half an inch thick
and cut out like small BISCUITs, or it can be baked in a sheet or on a
BISCUIT-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.
These two recipes are the best I have
ever found among a large variety that I have tried, the ingredients
giving the best proportion for flavor and excellence.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)
See other recipes at Genealogy by
Barry
Source: Barry J. Ewell
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