Next year marks the 75th anniversary of the Fieg boys coming home from World War II, with Bud, Frank and Phid finally sleeping in their own beds once again.
With the loss of so many contemporaries of the period, we are left to imagine what a happy reunion that must have been. After having lived on K-rations and C-rations for four years, they now could enjoy mother's cooking again.
The scent of chicken and dumplings certainly wafted through the house, and Mom's special creation of gingerbread surely graced the table that Thanksgiving and Christmas.
Mary Bookhout Wolcott, who inherited the gingerbread recipe from her late sister, Liz, who got it from her mother, Flo, after she inherited it from her mother, Florence, has prepared the dessert many times, and it is a favorite in the Wolcott household. Mary has the original index card from her mother's recipe box, which dictates that the gingerbread should be prepared thusly:
Mother's Gingerbread 325 deg. - 45 min.
1/2 c. sugar 1 c. hot water added last
1/2 c. butter & lard mixed
1 egg Bake in moderate oven for 35 min. in shallow pan.
1 c. molasses
1 1/2 c. sifted flour
1 1/2 t. soda
1 t. cinnamon
1 scant t. ginger
1/2 t. cloves
1/2 t. salt
 |
| Here is the original index card of the gingerbread recipe, transcribed in Flo's hand, from Florence Fieg's instructions. |
Posts
1 comment:
Sent my daughter in England the gingerbread recipe. She made it and proclaimed it to be "hands down the best gingerbread cake I have ever eaten." Forgot to ask her her ratio of butter to lard. We had quite a discussion about it beforehand.
Thanks for the recipe!
Midge
Post a Comment