Ginger Drops
From Student's manual in household arts, 1915
This makes a nice pudding if served with a warm vanilla or lemon sauce.
Presented as published in 1915. 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 Student's manual in household arts (1915) by Martha L. Metcalf, page 43. The excerpt below is the record exactly as published.
Ginger Drops. 3 C. flour \ t. salt 1 t. cinnamon \ C. butter 1 t. cloves \ C. sugar 1 t. ginger 1 0. molasses 1 t. soda 1 C. boiling water 2 well beaten eggs 1. Mix and sift dry ingredients. 2. Mix sugar, butter, molasses and hot water together and add to the dry materials. 3. Add the well beaten eggs last and bake in well greased gem pans or in shallow cake pan in a moderate oven. Note. — This makes a nice pudding if served with a warm vanilla or lemon sauce. Vanilla Sauce. L 1 C. boiling water 2 T. flour 1 C. sugar
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