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Ginger Drops
From The complete cook book, 1900
Serves 24
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 106. The excerpt below is the record exactly as published.
o teaspoonf uls of ginger, one of cloves, two eggs. This is delicious. GINGER BREAD. Two cups of molasses, three cups of flour, two-thirds cup of butter, one cup of sour cream or buttermilk, one egg, one tablespoonful of ginger and one tablespoonful of soda. Boil molasses and butter, then add ginger and soda. When taken from the fire add then the milk, eggs and flour. GINGER DROPS. One-half cup of sugar, one cup of molasses, one-half cup of butter, one teaspoonful of cinnamon, one tea- spoonful of ginger, one teaspoonful of cloves, two tea- apoonfuls of soda (in boiling water, about one cupful), two and one-half cups of flour. Add two well-beaten eggs
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