Cornmeal Gingerbread
From The Institute cook book, 1913
Serves 3
Two cups of buckwheat flour may be substituted for the cornmeal and flour.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 206. The excerpt below is the record exactly as published.
CORNMEAL GINGERBREAD 1 cup cornmeal 1 teaspoon cinnamon 1 cup wheat flour V2 teaspoon cloves 1 teaspoon soda 1 cup sour milk 3/4 teaspoon salt 1 cup molasses 2 teaspoons ginger 2 tablespoons shortening 1 egg (omitted if desired)
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