Buttermilk Cake
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 49. The excerpt below is the record exactly as published.
3 cup butter, 4 cup molasses, 3 cup boiling water, 13 cups sifted flour, 1 egg, 2 teaspoon baking soda, 1 teaspoon Pure Gold ginger, 1 teaspoon Pure Gold cin- namon, { teaspoon salt. Bake in a greased pan in moderate oven. Sour Cream Gingerbread—1 cup molasses, 1 cup sour cream, 1 egg, 1 teaspoon baking soda, 1 tablespoon Pure Gold ginger, or more, to suit taste, 23 cups flour, } cup sugar, ¢ teaspoon salt. Buttermilk Cake—+3 cup butter, ? cup sugar, 1 cup butter- milk, 1 egg, 2 cups flour sifted, ? teaspoon baking soda, 1 teaspoon Pure Gold pastry spice
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