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Boston Gingerbread

Name: Boston Gingerbread
Yield: 6 servings
Ingredients: one cup each butter; one cup of brown sugar; the well beaten yolks of four eggs; one cup of black molasses; one and a half teaspoons soda; one cup sour or buttermilk; three cups flour; one and a half table- spoons ginger; one-half teaspoon each cloves; one-half teaspoon each allspice; one-half teaspoon each nutmeg; the well beaten whites of the eggs

From The Twin-city housewife, 1920

Serves 6

Recipe attributed to Mrs. G. W. Maslin.

Presented as published in 1920. 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 The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 61. The excerpt below is the record exactly as published.

Boston Gingerbread Cream together one cup each butter and brown sugar, add the well beaten yolks of four eggs, one cup of black molasses into which has been beaten one and a half teaspoons soda (not too full) one cup sour or buttermilk, three cups flour with which sift one and a half table- spoons ginger, one-half teaspoon each cloves, allspice, and nutmeg, and last the well beaten whites of the eggs

Cook this with the app: pantry check, scaling, and the assistant.