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Ginger-Cake Pudding

Name: Ginger-Cake Pudding
Yield: 7 servings
Ingredients: six eggs; one pint of molasses; one pint of sugar; one pint of butter; two table-spoonfuls of ginger; two table-spoonfuls of cinnamon; two table-spoonfuls of allspice; half a pint of sour cream; one tea-spoonful of soda; one pint of flour

From The new Kentucky home cook book, 1884

Serves 7

Mrs. J. M. Nuckols.

Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 123. The excerpt below is the record exactly as published.

GINGER-CAKE PUDDING. Take six eggs, one pint of molasses, one pint of sugar, and one pint of butter, beaten together; add two table-spoonfuls of ginger, two table-spoonfuls of cinnamon, two table-spoon- fuls of allspice, half a pint of sour cream, one tea-spoonful of soda, and one pint of flour

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