Ginger Bread
Flour, 100 lbs.
Formula Molasses (light New Orleans), 22½ qts.
Sugar, 11/4 lbs.
Shortening, 115/4 lbs.
Salt, 3/4 lb.
Water, 22½ qts.
Eggs, 2½ qts.
Bicarbonate soda, 2½ lbs.
Ginger, 2 lbs.
Cinnamon, 13/4 lbs.
Cloves, 14 lb.
Method Put the molasses, sugar, shortening and spice in the mixer and mix until the ingredients have been thoroughly incorporated, then add the eggs and mix slightly. Now add the flour and bicarbonate of soda, which has previously been thoroughly dissolved in water, and mix to break up the incorporated ingredients. Then add the flour and mix to a very smooth batter. The mixture is now ready to be scaled in the forms.