Ginger Cup Cake
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 90. The excerpt below is the record exactly as published.
Ginger Cup Cake—Ingredients—2 cupfuls of butter, 2 cupfuls of sugar, I cupful of molasses, 1 cupful of cream, 3 eggs, 1 table- spoonful of dssolved saleratus, 4 heaping cupfuls of flour, 34 a cupful of ginger
Cook this with the app: pantry check, scaling, and the assistant.