Ginger Puffs
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 15. The excerpt below is the record exactly as published.
one half cup butter, one half cup sour milk, three cups flour, one teaspoonful soda, half teaspoonful cloves, cinnamon and nutmeg. Bake in moderate oven two and half hours. SOFT GINGER BREAD. Mix together four cups flour, one sour milk, two molasses, one sugar, three fourths cup butter or lard, one teaspoon each ginger, cinnamon and soda, three eggs. SOFT GINGER BREAD. One cup sugar, one cup butter, one cup molasses, four cups flour, three eggs, two tablespoonfuls ginger, one teaspoonful cloves, one cup boiling water added last, after which sift in one tablespoonful soda. 37 GINGER PUFFS. One cup sugar, one cup molasses, one half cnp butter, one cup sour milk, four cups flour, one level tablespoonful each, ginger, cinnamon and soda, a little salt
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