Ginger Drop Cakes
From Temperance cook book, 1887
Serves 12
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.
GINGER DROP CAKES. One cupful each of molasses, brown sugar, lard, and sour milk, four and a half cupfuls of flour, one tablespoonful each of cinna- mon and soda, one teaspoonful each of ginger
Cook this with the app: pantry check, scaling, and the assistant.