Tuesday, March 10, 2020

Recipe for Victorian Sponge Gingerbread

Sharing an old post (and even older recipe).

It's simple to make and so delicious, I'm wondering now why we never made it again.

Perhaps we will this weekend.

Thursday, March 28, 2013
Recipe for Victorian Sponge Gingerbread

I asked Rebekah to pick a recipe she'd like to make as a birthday cake for my oldest son's birthday on Saturday, and this is the one she chose.

Yes, my thirty-one year old son still looks forward to his giant chocolate chip cookie, but since Christopher also likes ginger cookies, etc., we decided to try this cake recipe, too. This recipe originally appeared in Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

Sponge Gingerbread

1 cup sour milk

1 cup molasses

1/2 cup butter

2 eggs

1 1/2 teaspoon saleratus (We're going to substitute baking soda and see how that works)

1 great spoonful of ginger

Flour to make it as thick as pound cake

Put the butter, molasses and ginger together, and make them quite warm, then add the milk, flour, and saleratus, and bake as soon as possible.

Note: It doesn't say when to add the eggs. I'm thinking about beating them into the milk. Thoughts?

Illustration by Matt Coundiff for "Memories in the Kitchen: Bites and Nibbles from "Bryony." 

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