Lafayette Gingerbread

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Table Talk, Volume 23, p. 485. - Classic Recipe from1908

Cream together 1/2lb sugar; add one teaspoonful of salt, two teaspoonfuls of ground cloves, two teaspoonfuls of cinnamon, two and one-half teaspoonfuls of ginger, the grated rind of two lemons, one heaping teaspoonful of soda.

Dissolve in a little boiling water and stir in one pint of molasses, six well beaten eggs, the juice of the two lemons, one cupful of sour cream and six cupfuls of sifted flour. Make into small cakes and bake in shallow pans.