Soft Gingerbread ORIGINAL RECIPE “Six teacups of flour, three cups of molasses, three cups of cream, two of butter, one tablespoon of pearlash, and the same of ginger. Bake in a quick oven about half an hour.” The Good Housekeeper by Sarah Josepha Hale, 1841 SOURCE The Good Housekeeper MODERN ADAPTATION 4 1/2 cups flour 2 1/4 cup cream 1 tablespoon ginger 2 1/4 cup molasses 1 1/2 teaspoon baking soda 1 1/2 c butter 1 1/2 teaspoon cream of tartar Preheat oven to 350ºF. In a large bowl, sift together flour and ginger. Dissolve baking soda and cream of tartar in the cream. Cut butter into dry ingredients and blend thoroughly. Stir in cream mixture and molasses into dry ingredients. Pour into two greased 9-inch pans. Bake for 30-35 minutes, or until a cake tester comes out clean. INGREDIENTS - 4 1/2 cups flour - 2 1/4 cup cream - 1 tablespoon ginger - 2 1/4 cup molasses - 1 1/2 teaspoon baking soda - 1 1/2 c butter - 1 1/2 teaspoon cream of tartar INSTRUCTIONS 1. Preheat oven to 350ºF. 2. In a large bowl, sift together flour and ginger. 3. Dissolve baking soda and cream of tartar in the cream. 4. Cut butter into dry ingredients and blend thoroughly. 5. Stir in cream mixture and molasses into dry ingredients. 6. Pour into two greased 9-inch pans. 7. Bake for 30-35 minutes, or until a cake tester comes out clean. Non-personal archive pmurad August 30, 2001 at 1:55 PM