Ginger Drops
From The century cook book, 1894
Serves 24
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 78. The excerpt below is the record exactly as published.
Ginger Drops. Dissolve a teaspoonful of pulverized alum in a cupful of boiling water, add two cupfuls of molas- ses, one of melted butter or pork drippings, two beaten eggs, two teaspoonfuls of soda and two of ginger
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