Ginger Cup Cake
From The way to the heart, 1905
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 way to the heart (1905) by Carrie Pickett Moore, page 33. The excerpt below is the record exactly as published.
Ginger Cup Cake. Five eggs, 1V2 cups of molasses, i^ cups of brown sugar, i^ cups of milk, i^ cups of butter, 4 cups of flour, 3 teaspoons of powder, 2 tablespoons of ginger, 2 teaspoons of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.