Ginger Nuts

Ingredients

• One cup of molasses
• half a cup of sugar
• a spoonful of ginger
• one cup of butter
• half a cup of sour milk
• one teaspoon of soda

Method

1. 1

   Make stiff enough to roll thin, cut into small cakes, and bake in a slow oven.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 57. The excerpt below is the record exactly as published.

one teaspoon of soda, two tea- spoons cream tarter, butter size of a hickory nut, and a lit- tle salt. LAYER CAKE. One cup of sugar, one egg, one tablespoon butter, one- - half cup milk, one teaspoon baking powder, one and a-half cups flour. Bake in layers. FROSTING, One cup white sugar; a little water, boil until the water is boiled out, have the white of an egg beaten to a froth, then stir the boiling sugar in the ego; beat often until cold, flavor and put between cakes. DROP CAKES. _ Beat the yolks of ten eggs with a spoonful of rose-water for half an hour, then add six ounces of white sugar sift- eo nae naeaed Ba ee : i éd; beat them together for half an hour longer, then add six ounces of flour, and a half ounce of carraway seeds. Drop them on white paper. GINGER NUTS. One cup of molasses, half a cup of sugar, a spoonful of ginger, one cup of butter, half a cup of sour milk

Cook this with the app: pantry check, scaling, and the assistant.