Gingerbread is generally thought of as little boys who run away yelling “you can’t catch me” or constructed houses decorated with icing and candy, but here is the cakey warm Old World version. I found this recipe in a 1936 Pennsylvania Dutch cookbook. I combined it with a lemon sauce from the 1945 American Woman’s Cook Book. It was a great combination.
1. Info for Gingerbread with Lemon Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Gingerbread with Lemon Sauce
- 1 cup sugar
- 1 cup molasses
- 2 eggs, well beaten
- 3 cups flour
- 2 tsp ginger
- 2 tsp cinnamon
- 1 tsp cloves
- 1 cup sour milk (that’s what the recipe says, I added 1 tsp lemon juice to milk)
- 1 tsp baking soda dissolved in ¼ cup boiling water
- Lemon Sauce:
- 1 Tbsp cornstarch
- 1 cup water
- juice of 1 large lemon
- dash salt
- 2 Tbsp butter
- Cream the butter and sugar.
- Add the molasses and eggs and mix well.
- Combine the flour and spices and add alternatively with the milk to the molasses mixture.
- Stir in the dissolved soda.
- Pour into a well greased 9 X 13 pan and bake 350 degrees for 30 minutes or until a toothpick comes out clean.
- Combine sugar and cornstarch in a saucepan.
- Add water and heat until it boils and is thick and clear.
- Continue cooking 5 minutes.
- Remove from heat and add salt and lemon juice.
- Add butter last.