Dessertsprinted page 71

NEW ORLEANS GINGERBREAD

Name: NEW ORLEANS GINGERBREAD
Ingredients: 1/2 cup BUTTER; 1/2 cup SUGAR; 2 whole EGGS; 2 1/2 cups FLOUR; 1 1/2 tsp. CINNAMON; 1 tsp. GINGER; 1/2 tsp. SALT; 1/2 tsp. CLOVES; 1 cup BLACKSTRAP SYRUP; 1 cup WATER.

Forest E. Brown

Ingredients

1/2 cup BUTTER
1/2 cup SUGAR
2 whole EGGS
2 1/2 cups FLOUR
1 1/2 tsp. CINNAMON
1 tsp. GINGER
1/2 tsp. SALT
1/2 tsp. CLOVES
1 cup BLACKSTRAP SYRUP
1 cup WATER.

Method

Cream BUTTER and SUGAR, add EGGS. Sift dry ingredients together. Mix BLACKSTRAP and WATER - add dry ingredients alternating with liquid. Beat after each addition. Bake in paper lined pan in 350 degree oven for 45 minutes.

Note from the transcription

(Over 100 years old)

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Photograph of printed page 71 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Favorite Recipes·Recipes

Ingredients

Method

Note from the transcription

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