Ginger Cake
From The New century cook book, 1899
Serves 10
Mrs. Merriell.
Presented as published in 1899. 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 New century cook book (1899), page 92. The excerpt below is the record exactly as published.
one teaspoon cinnamon, one-half teaspoon cloves and allspice each; grate in a little nutmeg; add one teaspoon flour. This makes three layers. Filling. — One pound raisins and one-half pound figs chopped fine; mix with jelly; water may be used. Mrs. Sauer. Jam Cake. Three eggs, three-fourths of a cup of butter, one and one- half cups sugar, one-half cup sour milk, one teaspoonful soda, one and one-half cups flour, one cup currants, two ounces citron cut fine, one cup blackberry jam, one teaspoonful allspice, one teaspoonful cinnamon, one teaspoonful nutmeg. E. A. Stearns. Ginger Cake. One cup New Orleans molasses, one cup sugar, one cup butter or drippings, one cup sour milk, three cups flour, three eggs, two teaspoons soda, two tablespoons ginger, one teaspoon each cinnamon and cloves, one-half nutmeg
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