Ginger Bread - Very Nice
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 115. The excerpt below is the record exactly as published.
GINGER BREAD — Very nice. One cupful each molasse«, brown sugar, and sour cream, three cupfuls of flour, three eggs, one teaspoonful each of soda, cin- namon, and ginger, one-half teaspoon of salt, two teaspoonfuls of baking-powder. Bake as the above recipe. THE BEST OF GINGER BREAD. One cupful of New Orleans molasses, three tablespooufuls of brown sugar, nine tablespoonfuls of melted butter, or nice drip- pings, three teacupfuls of flour, one cupful of boiling water, two teaspoonfuls of soda, one tablespoonful each of cinnamon
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