Laurel’s 100-year Old Gingerbread

I could only take Laurel’s word for this that the recipe was 100 years old. I just wonder how long it has been 100 years old so I did a little research. It appears that it wasn’t until the 1920’s that you could regulate an oven’s temperature, when gas and electric ovens came onto the market. Before that time, cooks used the following terms, slow, moderate and hot for oven temperatures. Slow was for delicate items, moderate was for breads and cookies and hot was for items you wanted a crust. This recipe calls to be cooked in a moderate oven. That would be between 350-375 F (180-190 C). It also calls for a mixture of butter and lard. Obviously, not a recipe for vegans! 

1/2 cup sugar
1/2 cup butter and lard mixed (margarine & shortening are good substitutes)
1 egg
1 cup molasses
1-1/2 cup flour
1-1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
Add last 1 cup hot water

Mix sugar, shortening, and molasses.  Sift together flour, baking soda, spices and salt. Add to mixutre and add water last. Bake in moderate oven until done.