Ginger Bread
From The way to the heart, 1905
Presented as published in 1905. 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 way to the heart (1905) by Carrie Pickett Moore, page 32. The excerpt below is the record exactly as published.
Ginger Bread. Six cups of flour, 4 cups of molasses, 2 cups of brown sugar, i^ cups of butter, 6 eggs, 2 teaspoons of powder, ginger to taste, I cup of milk. Mix and bake in a large mould, or better, in 2 small moulds. CAKES. 99 Ginger Bread. One cup of butter, i cup of molasses, i cup of brown sugar, I cup of sour milk (or buttermilk), 3 eggs, 3^^ cups of flour, iVi tablespoons of ginger, 2 teaspoons of cinnamon, i teaspoon of soda dissolved in i tablespoon of hot milk
Cook this with the app: pantry check, scaling, and the assistant.