Ginger Bread
From Trinity cook book, 1925
—MRS. W. A. CARPENTER.
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 43. The excerpt below is the record exactly as published.
GINGER BREAD One cup molasses, one cup buttermilk, one cup sugar, one-half cup butter, two eggs, four cups swansdown flour, one teaspoonful soda, one table- spoonful ginger and cinnamon, one teaspoonful salt, one cup raisins
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