| M.F.K. Fisher "Edith's Gingerbread" recipe question [message #75640] |
Fri, 13 May 2005 06:17 |
|
Hi,
I recently had my friend's version of M.F.K. Fisher's "Edith's
Gingerbread" recipe from her book "How to Cook a Wolf" and looked up
the recipe in hopes of duplicating the delight myself. I mixed the
batter and it came out inconsistent and just not right. I know I am
doing something wrong as this recipe is not explicit as recipes are
today (probably because it was written in the 1940s or 1950s, when all
women were expected to understand the ins and outs of cookery, ha!).
Can anyone clear up some confusion for me?
Here's the recipe:
"Edith's Gingerbread"
first column list:
1/4 c shortening
1/4 c sugar
1/2 c molasses
1/2 tsp soda
1 tsp cinnamon
1 tsp ginger
second column list:
cloves and salt
3/4 c boiling water
1/4 tsp soda
1 1/4 c flour
1 tsp baking powder
1 beaten egg
instructions:
Cream shortening and sugar. Sift spices and flour and baking powder.
Beat 1/2 tsp soda into molasses until light and fluffy, and add to the
shortening and sugar. Add 1/4 tsp soda to boiling water, then add it
alternately with the sifted dry ingredients. Fold in the beaten egg
when all is well mixed. Pour into a greased and floured pan, and bake
at 20 minutes, 325F. This mixture will seem much too thin to make a
cake, but do not increase the quantity of flour.
This isn't verbatim, but is pretty much the gist of what Fisher writes
in "How to Cook a Wolf." This is where I get confused:
I understand the creaming aspect, the sifting of the spices and flour
and powder step, and the molasses and soda step and then adding the
molasses + soda mixture into the creamed sugar and fat. What I don't
understand is the add boiling water "alternately" with the sifted dry
ingredients. I followed this and yes, it created a DOUGH, a form quick
breads never ever take when ingredients are combined. Does Fisher mean
to add the water to the "liquid" mixture, then fold the dry ingredients
at the end, and then fold in the eggs at the end? I'm lost...
|
|
|
| Re: M.F.K. Fisher "Edith's Gingerbread" recipe question [message #75641 ] |
Fri, 13 May 2005 09:08 |
|
The alternating part means to put in a little water, then a little of the
dry ingredients, then a little of the water, then a little of the dry
ingredients. In this case I would alternate one third of the dry
ingredients and one third of the water ingredients at each step. Thus,
there are three alternating steps. Always end with the liquid. Often this
is done so that the liquid will become sufficiently cool that it won't cook
subsequent ingredients (like an egg) on contact. It is also done so that
the base mix doesn't become overly dry or overly wet before the alternate is
added. Hope this helps.
"Her Subj." <hersubjectivity [at] yahoo.com> wrote in message
news:1115957827.014501.129180 [at] z14g2000cwz.googlegroups.com...
> Hi,
>
> I recently had my friend's version of M.F.K. Fisher's "Edith's
> Gingerbread" recipe from her book "How to Cook a Wolf" and looked up
> the recipe in hopes of duplicating the delight myself. I mixed the
> batter and it came out inconsistent and just not right. I know I am
> doing something wrong as this recipe is not explicit as recipes are
> today (probably because it was written in the 1940s or 1950s, when all
> women were expected to understand the ins and outs of cookery, ha!).
> Can anyone clear up some confusion for me?
>
> Here's the recipe:
>
> "Edith's Gingerbread"
>
> first column list:
> 1/4 c shortening
> 1/4 c sugar
> 1/2 c molasses
> 1/2 tsp soda
> 1 tsp cinnamon
> 1 tsp ginger
>
> second column list:
> cloves and salt
> 3/4 c boiling water
> 1/4 tsp soda
> 1 1/4 c flour
> 1 tsp baking powder
> 1 beaten egg
>
> instructions:
> Cream shortening and sugar. Sift spices and flour and baking powder.
> Beat 1/2 tsp soda into molasses until light and fluffy, and add to the
> shortening and sugar. Add 1/4 tsp soda to boiling water, then add it
> alternately with the sifted dry ingredients. Fold in the beaten egg
> when all is well mixed. Pour into a greased and floured pan, and bake
> at 20 minutes, 325F. This mixture will seem much too thin to make a
> cake, but do not increase the quantity of flour.
>
> This isn't verbatim, but is pretty much the gist of what Fisher writes
> in "How to Cook a Wolf." This is where I get confused:
>
> I understand the creaming aspect, the sifting of the spices and flour
> and powder step, and the molasses and soda step and then adding the
> molasses + soda mixture into the creamed sugar and fat. What I don't
> understand is the add boiling water "alternately" with the sifted dry
> ingredients. I followed this and yes, it created a DOUGH, a form quick
> breads never ever take when ingredients are combined. Does Fisher mean
> to add the water to the "liquid" mixture, then fold the dry ingredients
> at the end, and then fold in the eggs at the end? I'm lost...
>
|
|
|
