Feather Ginger Bread
From Trinity cook book, 1925
— MRS. T. B. KEMPER.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 42. The excerpt below is the record exactly as published.
FEATHER GINGER BREAD One-fourth cup sugar, one-fourth cup molasses, one-fourth cup melted lard, one-fourth cup sweet milk, one-fourth cup sour milk, one cup bread flour, one teaspoon soda, one teaspoon cinnamon, one teaspoon salt, one teaspoon ginger, one well beaten egg
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