Ginger Bread
From Royal Victoria cook book, 1900
Serves 4
Mrs. RANKIN.
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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 54. The excerpt below is the record exactly as published.
GINGER BREAD.—One cup brown sugar, 1 cup but- ter, 2 eggs, 1 dessertspoon ginger, allspice, cinnamon, | cup sweet milk, 1 cup syrup, 3 cups flour. Stir 1 teaspoon soda well into the syrup and add the last thing. Mrs. RANKIN. | NUT CAKE—Two eggs, 1 cup sugar, $ cup of butter, + cup sweet milk, 15 cups sifted flour, 2 teaspoons baking powder, 1 large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Miss CAMPBELL. CHOCOLATE CAKE.—Three eggs, 14 cups sugar, 4 cup butter
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