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Simple Sponge Gingerbread Cooking Recipe

Below is the quick and easy cooking recipe for Sponge Gingerbread.

Melt a piece of butter of the size of a hen’s egg—mix it with a pint of nice molasses, a table-spoonful of ginger, and a quart of flour. Dissolve a heaping table-spoonful of saleratus in half a pint of milk, strain and mix it with the rest of the ingredients, add sufficient flour to enable you to roll it out easily, roll it out about half an inch thick, and bake it on flat tins in a quick oven. Gingerbread made in this manner will be light and spongy if baked quick, and made of nice molasses, but it will not keep good so long as hard gingerbread.

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