Ginger Drop Cakes

Name: Ginger Drop Cakes
Yield: 18 servings
Ingredients: One-half c i» butter; i/. cu]) sugar; 1 v\]) mi>lasses; 21/. cups Dousnuin's Best Patent flour; 2 teas])oons soda in a cup of boiling water; 1 teas])oon each of ginger; cloves; and cinnamon; 2 eggs, beaten and put in the last thing

From Superior cook book, 1905

Serves 18

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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 88. The excerpt below is the record exactly as published.

Ginger Drop Cakes. One-half c\ii» butter, i/. cu]) sugar, 1 v\\]) mi>lasses, 21/. cups Dousnuin's Best Patent flour, 2 teas])oons soda in a cup of boiling water, 1 teas])oon each of ginger, cloves and cinnamon, 2 eggs, beaten and put in the last thing

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