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Ginger Drop Cakes

Name: Ginger Drop Cakes
Yield: 1 servings
Ingredients: Put 1 teaspoonful soda; with 3 tablespoons of boiling water; 4 tablespoons butter; 1/2 teaspoon ginger; pinch salt; Fill cup to running over with molasses; 2 scant cupfuls will make it stiff enough; Cut crystalized ginger in small pieces

From The Henderson cook book, 1914

Serves 1

— Miss Helen Tull, Philadelphia.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.

GINGER DROP CAKES. Put 1 teaspoonful soda in a teacup with 3 tablespoons of boiling water, 4 tablespoons butter, 1/2 teaspoon ginger, pinch salt. Fill cup to running over with molasses. Add enough flour to have it thick enough to drop on tins by the spoonful; 2 scant cupfuls will make it stiff enough. Cut crystalized ginger in small pieces

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