Fruit Gingerbread
From The New century cook book, 1899
Serves 7
Recipe attributed to Mrs. Martha Parrish.
Presented as published in 1899. 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 New century cook book (1899), page 72. The excerpt below is the record exactly as published.
Fruit Gingerbread. Three cups molasses, one cup sour cream, one cup butter, two eggs, one teaspoon soda, two of ginger, a pinch of salt, six cups flour; beat smooth, add one cup currants, raisins, or chipped citron, well floured
Cook this with the app: pantry check, scaling, and the assistant.