Another product of sugarcane is molasses, which is more concentrated than syrup due to longer boiling times and with the removal of some of the sugar. There are four grades of molasses depending on how much of the sugar is removed. Molasses contains more minerals and vitamins, especially iron, than the syrup or juice itself. Table grade molasses contains about 60 percent sugar and has for years been used as a sweetener for foods.
I’m sure this recipe has many names and is said to be a form of gingerbread. It comes from an old worn page I collected years ago which contains a few recipes mentioning ‘mammy’ type cookery. A similar recipe is called New Orleans Ginger Bread but I prefer this one. Enjoy!
2 cups molasses
1/2 cup sugar
1 cup lard (Crisco or margarine will work)
3 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoons ground ginger
1 teaspoon salt
1/2 cup boiling water
White flour (all-purpose)
Mix the lard with the boiling water and stir in the molasses, sugar, spices and salt. Now sift and mix in as much flour you need to make a firm dough. Use your hands to mold the dough into planks 4 to 6 inches long and about 3 inches wide and almost a half-inch thick. Place on greased pans two inches apart. Bake in a slow oven (about 300 degrees F.) and keep looking at them until nice and brown. Molasses is apt to burn quickly. These keep well several weeks if kept in a tin box.