vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Card Gingerbread
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 284. The excerpt below is the record exactly as published.
CARD GINGERBREAD 44 cup butter 134 cups flour 44 cup brown sugar 44 tablespoon ginger 1 egg, well beaten 34 teaspoon salt Y% cup molasses ¥% teaspoon soda 4 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.