Gingerbread Recipe

Recipe from the 1961 edition of the New York Times cookbook. Serves 8.


  • 1 tablespoon vinegar
  • 3/4 cup milk
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup molasses


  1. Preheat the oven to 350℉. Grease an 8x8x2 inch pan.
  2. Stir the milk and vinegar together and set aside.
  3. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  4. Cream the sugar and sugar until fluffy. Add the egg and mix well. (I used a stand mixer for this step)
  5. Add the molasses and mix until combined.
  6. Alternate adding the dry ingredients and milk to the wet mixture. Do this about one quarter at a time.
  7. Mix until just combined.
  8. Pour into greased pan and bake for 45-50 minutes.
  9. Cool in pan for about 5 minutes, then turn onto cooling rack to finish cooling.
  10. Serve with warm lemon sauce.

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