This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1/2 cup (4 ozs.) sugar, brown or white 1/2 cup (7 ozs.) molasses 1/2 cup (4 ozs.) lard 1/2 cup (1 gill) boiling water 2 tablespoons sour cream 1 egg, beaten
1 teaspoon soda
1 teaspoon powdered ginger
1 teaspoon powdered cinnamon
1/2 teaspoon powdered mace
1 cup (4 ozs.) flour
3/4 cup (3 ozs.) whole wheat flour
1 cup (1/4 lb.) currants
Put sugar in cup, fill up with molasses, and pour into bowl. Measure lard and fill up with boiling water, add to molasses, then add cream, egg, soda, spices, flours, and currants. Mix and turn into a shallow greased and floured tin, and bake in moderate oven thirty minutes.
Another Method. Beat one egg, add three fourths cup brown sugar, three fourths cup molasses, three fourths cup butter substitute softened, one cup sweet milk, one teaspoon soda dissolved in milk, one teaspoon cream of tartar sifted with two cups flour, and one half cup cornstarch, one teaspoon each powdered nutmeg and allspice, and one tablespoon vinegar. Mix well and turn into greased and floured shallow cake tin and bake in moderate oven.