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Ginger-Nuts
From The new Kentucky home cook book, 1884
Serves 30
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 144. The excerpt below is the record exactly as published.
one tea-spoonful of cinnamon, one tea-spoonful of allspice, one grated nutmeg, one pint of currants or raisins. Sprinkle flour over the fruit to prevent sinking to the bottom of the cake. Mrs. H. Bierbower. SOFT GINGER-BREAD. Take two cupfuls of brown sugar, two cupfuls of molasses, two cupfuls of butter, two cupfuls of milk, six cupfuls of flour, five eggs, one small tea-cupful of ground ginger, one table-spoonful of ground cloves and allspice, one tea-spoonful of soda dissolved in the milk. Beat the eggs without sepa- rating them, add the sugar, then the molasses, next the flour, then the milk, soda, and spices. Melt the butter and put in last. Grease the pan used for bread, pour in the batter, and bake in a moderate oven. Grandma Kogers. HARD GINGER-SNAPS. Take one pint of molasses, one table-spoonful of lard, and one table-spoonful of ginger boiled together. When taking it off the stove, stir in a tea-spoonful of soda. Use flour enough to roll thin. Do not put the flour in until the mo- lasses gets cool. Louie Brewer. GINGER-NUTS. Take one quart of molasses, three pints of flour, one pint corn meal one pound of butter, one-half pound of brown su- gar, one ounce of allspice, one tea-spoonful each of cloves and cinnamon, two ounces of ginger
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