Ginger Bread
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 115. The excerpt below is the record exactly as published.
GINGER BREAD. Ginger bread and cakes require a moderate oven; snaps a quick one. Snaps will not be crisp if made on a rainy day. If cook- ies or snaps become moist in keeping, put them in the oven and heat them for a few minutes. Always use New Orleans or Porto Kico molasses, and never syrups. Soda is used to act on the "spirit" of molasses. GINGER BREAD. One cupful each of molasses, brown sugar, and sweet milk, one small cup of butter, three eggs, three cupfuls of flour, two teaspoonfuls of cream-tartar, one of soda, one teaspoonful each of ginger and cloves
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