Alum Gingerbread
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.
ALUM GINGERBREAD. One pint molasses, one cup melted lard, one tablespoon- ful ginger, one tablespoonful salt, one cup boiling water ; in half the water dissolve one tablespoonful pulverized alum, and in the other one teaspoonful soda
Cook this with the app: pantry check, scaling, and the assistant.