Ginger Gems
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.
1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Gin- ger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses, 1 egg beaten light, 14 cup cold water, 2% cups flour, '% teaspoon soda dissolved in a little hot water, 1 teaspoon 166 CAKES, COOKIES, DOUGHNUTS, ETC. ginger, % teaspoon cloves, % teaspoon cinnamon, a touch of nutmeg,. V2 cup of raisins. Bake in a shallow pan. GINGER GEMS — Mrs. Geo. Foster. Vz cup molasses % cup sugar, '% cup sour milk or hot water,% cup butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger and cinnamon to taste. A few raisins cut up
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