Ginger Bread (Mrs. Oscar Williams)
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 84. The excerpt below is the record exactly as published.
two teaspoons ginger, two teaspoons spices, four cups of flour. GINGER BREAD. Miss Alice Duer, Chicago. One cup sugar, one cup New Orleans molasses, one cup sour cream, one cup butter, four cups flour. 176 CAKES three eggs well beaten, one tablespoon ginger, one tablespoon soda, one lemon, grated rind and juice. GINGER BREAD. Mrs. Clara Burden. One cup molasses, one-half cup sugar, one teaspoon of cinnamon and cloves and two teaspoons of soda dissolyed in a cup of boiling water. Stir well and then put in one-half cup of melted butter, two and one-half cups of flour and lastly beat up an egg and stir in. GINGER BREAD. Mrs. Oscar Williams. One cup sugar, one cup molasses, one cup sour milk, one cup sour cream, three cups flour, two tea- spoons ginger, one teaspoon cinnamon, one heaping teaspoon soda dissolved in boiling water
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