Gingerbread
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
In a bowl, combine molasses, lard, and hot water.
Add baking soda and mix well.
Bake
Pour the mixture into a greased baking pan.
Bake in a 400°F (200°C) oven until done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Molasses
- Adds dark color, moisture and a deep, sweet, slightly bitter flavor.
- Lard
- Adds fat, which tenderizes the crumb and carries flavor.
- Baking soda
- Reacts with the acidic molasses to release gas, helping the gingerbread rise and lighten.
The step that matters
Add baking soda and mix well. Baking soda reacts with the acidic molasses to produce carbon dioxide. If it is not evenly mixed, the gingerbread can rise unevenly or have dense pockets and bitter spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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