Ginger Cake
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 143. The excerpt below is the record exactly as published.
, 1 teaspoon soda, 2 tea- spoons of cream of tartar. Beat hard and add whites last. Bake in a mold or square pan. Coffee Cake. Five eggs, l^/^ cups of brown sugar, 1 cup molasses, 1 cup of butter, 4 cups of flour, 1 tablespoon of cinnamon, 1 teaspoon all- spice, 1 teaspoon of cloves, % grated nutmeg, 1% cups of raisins, % cup of citron, 1 cup of currants, 1 cup of cold coffee, 1 teaspoon soda, dissolved in warm water; use part of the flour on the fruit. Bake in a loaf. Ginger Cake. Two eggs beaten light, 1 cup of molasses, 1 cup of sugar, 1 cup of butter, 3 cups of flour, 1 coffee cup of sour milk, 1 teaspoon of KENTUCKY RECEIPT BOOK. 239 soda, 1 kitchen spoon of ginger, 1 dessertspoon of cinnamon and 1 of spice mixed
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