Berkshire Cakes
From Arm & Hammer Soda book of valuable recipes, 1900
Presented as published in 1900. 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 Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 15. The excerpt below is the record exactly as published.
a tablespoonful ginger, and sufficient sifted flour to make a stiff dough. Roll out thick ; cut out with scalloped cutter; wash with milk and bake in hot oven. DELICIOUS POUND CUP CAKES. Rub to a cream, one cup powdered sugar with one-third cup butter, add three eggs, one at a time, a small half cup sweet cream, a small half teaspoonful A R M AND HAMMER SODA (or Saleratus), and an even teaspoonful cream tartar sifted into one and a half cups flour. Beat all well together and fill into well greased deep cup-cake moulds. Use no flavoring. Do not have the oven too hot. Frost on bottom and sides with boiled cream frosting, flavored with lemon juice. Insist on having Arm and Hammer Soda. 22 SOFT GINGERBREAD. One cupful molasses, one-half cup¬ ful shortening, one egg, one teaspoonful of arm and Hammer soda (or Saleratus) dissolved in half cup warm water, one teaspoonful ginger. Use sifted flour to make batter. BERKSHIRE CAKES. Three-quarters of a pint of molasses, a heaping tablespoonful butter, a half teaspoonful ARM AND HAMMER SODA (or Saleratus), a small half tea¬ cup sour milk, a pinch of salt, a table¬ spoonful ginger, a teaspoonful cinna¬ mon and enough sifted flour to thicken, two handfuls of currants
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