Fruit Ginger Bread
From The Cook County cook book, 1912
Serves 10
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 374. The excerpt below is the record exactly as published.
FRUIT GINGER BREAD.— Cream together V2 cup brown sugar, Yi cup butter, ^ cup sour milk^ ^ cup molasses, 2 cups sifted flour, Y^ tablespoon ginger, Y^ teaspoon soda, dissolved in a little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to taste
Cook this with the app: pantry check, scaling, and the assistant.