Ginger
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 24. The excerpt below is the record exactly as published.
ginger, small teaspoon soda. Roll very thin and bake on tin sheets. 3. Maggie's. One cup molasses, one-half cup butter and lard mixed, two-thirds cup sour milk, teaspoon soda, teaspoon ginger, five coffee cups flour. Mix as soft as you can roll. 4. Molasses. One cup molasses, one large table- spoon lard, teaspoon salt, teaspoon ginger, teaspoon soda dissolved in one-half cup of cold water, three scant cups flour. 5. One cup molasses, butter size of an eg^, one egg, one-half cup sour milk, one and one-half cups ^t CAKE. flour, one teaspoon soda, cloves, ginger. Beat molasses, ^Z'^ 2ind butter together, add flour gradually, alternat- ing with the milk. 6. Simplest and Best. One cup molasses, one heaping tablespoon of shortening (butter and lard), one tea- spoon salt, a little of all kinds spices, one teaspoon soda in one-half cup hot coffee. Flour for a soft batter. Ginger. One cup molasses, one cup brown sugar, three-fourths cup lard or butter, three cups flour, one cup boiling water, two teaspoons soda, two eggs. Spice to taste
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