Ginger Bread
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 41. The excerpt below is the record exactly as published.
GINGER BREAD One cup sugar (white), one-half cup molasses, one-half cup butter, one teaspoon cinnamon, one teaspoon ginger, one teaspoon cloves, two teaspoons of soda in cup of boiling water, two and one-half cups of swansdown flour. Add one egg well beaten last, threefourths cup of raisins or nuts if desired
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