Ginger Cakes
From How we cook in Tennessee .., 1906
Serves 4
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 Cakes. — Three pints molasses, seven eggs, two cups sugar, two cups lard, three large spoons ginger, two table- spoons soda, and enough flour to make very soft dough. Half this recipe makes a big lot of cakes. Make the dough as soft as can be handled, and sprinkle the cakes with sugar, before baking. — Mrs. Sam Lancaster. Ginger Cakes. — Two cups molasses, one cup of sugar, one heaping cup of lard and butter mixed, one cup hot water, two teaspoons soda, ginger and salt to taste
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