Cornmeal Gingerbread

Name: Cornmeal Gingerbread
Ingredients: 1 cup corn meal; 1 cup buckwheat; 1 teaspoon soda; y^ cups sweet milk; % cup sour milk; 1 teaspoon cinnamon; 1 cup molasses; y-i teaspoon cloves; y^ teaspoon salt; 2 teaspoons ginger; 2 tablespoons shortening

From War cook book, 1918

Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 30. The excerpt below is the record exactly as published.

CORNMEAL GINGERBREAD. 1 cup corn meal 1 cup buckwheat 1 teaspoon soda \y^ cups sweet milk, or % cup sour milk 1 teaspoon cinnamon 1 cup molasses y-i teaspoon cloves y^ teaspoon salt 2 teaspoons ginger 2 tablespoons shortening

Cook this with the app: pantry check, scaling, and the assistant.