Ginger Bread
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 374. The excerpt below is the record exactly as published.
GINGER BREAD. — Ij/^ cups molasses, sift in it 1 teaspoon soda, beat well, and leave it 10 or 15 minutes; then add y^ cup boiling COOK COUNTY COOK BOOK 547 water, J^ cup melted butter, a little salt, 1 teaspoon each of cinna- mon and ginger, and mix with flour
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