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Ginger Cake

Name: Ginger Cake
Yield: 24 servings
Ingredients: One cup butter; one and one-half cups brown sugar; three eggs; one and one-half cups New Orleans molasses; three tablespoons ginger; one and one-half cups buttermilk; three small teaspoonfuls soda; four cups of flour

From The Times cook book, no. 2, 1905

Serves 24

This recipe has been in use in our family for fifty years.

Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 90. The excerpt below is the record exactly as published.

GINGER CAKE. Mrs. T. S. Home, 434 Towne avenue— One cup butter, one and one-half cups brown sugar, three eggs, one and one-half cups New Orleans molasses, three tablespoons ginger, one ana one-half cups buttermilk (or sour milk;) three small teaspoonfuls soda sifted with four cups of flour

Cook this with the app: pantry check, scaling, and the assistant.