Ginger bread and ginger snap recipes (1912)

Original publication: The San Francisco Call Date: November 24, 1912
Categories: 1910s, Christmas, Dessert recipes
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Ginger snaps recipe

Soften one-half cup butter and mix it with one-half cup brown sugar; add one tablespoon lard and one cup molasses, then one teaspoon ginger, one-half teaspoon cloves, three ounces preserved orange peel, one teaspoon salt, one-half teaspoon soda dissolved in one table spoon boiling water. Mix well and add one cup sifted flour; turn out on floured board, knead, roll out as thin as possible, cut and bake in a quick oven. To be crisp, they must be baked on a bright day.

Ginger bread recipe

Stir to a cream one cup of brown sugar and three tablespoons butter; add one cup New Orleans molasses (never use syrup), two beaten eggs and one-half tablespoon ginger. Mix well, then stir in two and a half cups flour sifted with two teaspoons baking powder. Just before putting in oven, gloss over with a mixture made by stirring together a beaten egg and the same amount of rich cream. Bake in a very moderate oven one hour. It is better if baked in a deep baking pan.

Recipe by Mrs N E Marcill, Santa Rosa

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Source publication: The San Francisco Call

Publication date: November 24, 1912

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