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Gingerbread

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Gingerbread' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 1 1/2 cups flour (188 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup). Distinct from the pool's Corn-Meal Gingerbread (a cornmeal-based Farmers' Bulletin formulation) in base grain, ratio, and method; the Farmers' Bulletin 1450 gingerbread proportions were also read this pass and this quantified 1976 version, with servings stated, was filed in preference to them.

A pan gingerbread built on molasses and boiling water: shortening and brown sugar beaten creamy, egg and molasses added, dry ingredients alternated with boiling water. Nine servings, served warm.

Category: BakingServes: 9Time: 55 minComplexity: 2/5

Why this complexity: Dry ingredients are added alternately with boiling water, with beating after each addition; Hot-water batter is thin and must go into the pan promptly.

Ingredients

  • 1/2 cup shortening
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 cup light molasses
  • 188 g gluten-free 1:1 baking blend (with gum) (about 1 1/2 cups), for the original 1 1/2 cups flour (188 g, USDA basis 125 g/cup)
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup boiling water

Method

  1. Heat the oven to 350°F (moderate). Grease an 8-by-8-by-2-inch baking pan.
  2. Beat the shortening and sugar until creamy. Add the egg and molasses; beat well.
  3. Mix the blend, salt, baking soda, ginger, and cinnamon thoroughly.
  4. Add the dry ingredients to the molasses mixture alternately with the boiling water. Beat after each addition.
  5. Pour the batter into the pan.
  6. Make for 35 to 40 minutes, until a tester inserted in the center comes out clean. Serve warm.

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