Fruit Gingerbread
From Six little cooks, 1910
This cake will keep a long time.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 37. The excerpt below is the record exactly as published.
FRUIT GINGERBREAD. Two Ibs. flour, three-quarters do. butter, one do. coffee-sugar, one do. raisins, one do. currants, two cups molasses, one-half do. sour cream (or milk, if you cannot get cream), six eggs beaten separately, one heaping tea- poonful soda, two tablespoonfuls ginger, one teaspoonful cinnamon and one of cloves
Cook this with the app: pantry check, scaling, and the assistant.