New York Gingerbread
A dish where butter and flour do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml butter (scant)
- 350 ml flour
- 30 ml yellow ginger
- 5 eggs
- 350 ml powdered sugar
- 5 ml baking powder
Make it lactose-friendly
- 1 cup butter (scant) → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, and add flour gradually, mixed and sifted with ginger. Beat the yolks of the eggs until thick and lemon-colored, and add sugar gradually. Combine mixtures, add whites of eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered deep cake pan, and bake one hour in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 482 |
|---|---|
| Protein | 7.5 g |
| Fat | 30.0 g |
| Carbs | 46.6 g |
| Fiber | 0.7 g |
| Sodium | 125 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States