Ginger Spice Cakes

Name: Ginger Spice Cakes
Ingredients: V2 lb. butter; V2 lb. sugar; 2 tablespoons lard; 2 well beaten eggs; 1 pt. New Orleans molasses; XA teaspoon ground allspice; % teaspoon ground cloves; 1 tablespoon ginger; 1 teaspoon ground nutmeg; 2 tablespoons ground cinnamon; 2 teaspoons baking powder; a pinch of salt

From The Chapel Hill cook book, 1935

Recipe by Mrs. English Bagby.

Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.

GINGER SPICE CAKES V2 lb. butter V2 lb. sugar 2 tablespoons lard 2 well beaten eggs Mix together and add to the above : 1 pt. New Orleans XA teaspoon ground allspice molasses % teaspoon ground cloves 1 tablespoon ginger 2 tablespoons ground 1 teaspoon ground nutmeg cinnamon Add enough flour to make a soft dough, having first sifted the flour with 2 teaspoons baking powder and a pinch of salt

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