vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brest Ginger-Drops
From Buckeye cookery, 1892
Serves 4
Recipe by Mrs. C. Hawks.
Presented as published in 1892. 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 Buckeye cookery (1892), page 54. The excerpt below is the record exactly as published.
Brest GINGER-DROPS. Half cup sugar, a cup molasses, half cup butter, one , teaspoon ie each cinnamon, ginger and cloves, two tea-spoons soda in a cup — boiling water, two and a half cups flour; add two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.