Common Gingerbread
From Cooking for profit, 1886
Serves 8
Adjust salt based on fat used.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 119. The excerpt below is the record exactly as published.
Common Gingerbread. 12 ounces black molasses — a cofifee cup. 4 ounces butter or lard — J cup, 1 egg. 1 tablespoon ground ginger. 1 small teaspoon soda. 1 pound or quart flour. 1 cup hot water. Salt when lard is used
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