Ginger Bread
From Principles of cooking, 1914
Ensure the oven is preheated.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 39. The excerpt below is the record exactly as published.
Ginger Bread (Soft Dough). — Cream one half cup of shortening (butter, lard, one half butter and one half lard, or oleomargarine), add one half cup of sugar and work the shortening and sugar together. Add one cup of molasses, two well-beaten eggs, and one cup of sour milk alternately with three cups of flour, one half teaspoon of soda, one tea- spoon of ginger, and one fourth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.