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...