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Drop Ginger Cakes
From The white ribbon cook book, 1894
Serves 5
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 79. The excerpt below is the record exactly as published.
Drop Ginger Cakes -Put in a bowl 1 cupful brown sugar, 1 cupful molasses, 1 cupful butter, then pour over them 1 cupful boiling water, stir well; add 1 egg, well beaten, 2 teaspoonfuls soda, 2 tablespoonfuls each of ginger and cinnamon, ^ teaspoonful ground cloves, 5 cupfuls flour
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