Ginger Cake
From How we cook in Tennessee .., 1906
Serves 12
This recipe is attributed to Mrs. Reese Lillard.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 92. The excerpt below is the record exactly as published.
Ginger Cake. — Half cup brown sugar, half cup butter, three cups sifted flour, one teaspoon each of cinnamon, cloves and ginger, two teaspoons soda in boiling water, two well beaten eggs. Bake in gem tins or bread pan, and serve with sauce. — Mrs. John H. Gary. Soft Ginger Cake. — Five eggs, four cups flour, two of sugar, one of butter, one of molasses, two tablespoons ginger, one teaspoon of soda. Ginger Cake. — Take one quart molasses, one cup sugar in it, two tablespoons soda, two eggs, one cup lard, two heaping tablespoons ginger, flour to make a dough of medium stiffness, one tablespoon salt
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