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Ginger Bread
From The complete cook book, 1900
Serves 5
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 106. The excerpt below is the record exactly as published.
GINGER BREAD. Two cups of molasses, three cups of flour, two-thirds cup of butter, one cup of sour cream or buttermilk, one egg, one tablespoonful of ginger and one tablespoonful of soda
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