Gingerbread
From Principles of cookery, 1910
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 88. The excerpt below is the record exactly as published.
Gingerbread.* Sift together two cups of flour, one-half teaspoon each of salt and soda and one teaspoon of ginger. Mix with one cup of molasses and two tablespoons of fat softened in one- half cup of hot water. Bake twenty minutes or more in a moderate oven. 25 Doughnuts.* Sift together four cups of flour, one teaspoon of salt, three teaspoons of baking powder, one-half teaspoon of mixed spice and one cup of sugar. Mix with one egg and one cup of milk. Sour milk and soda may be used in place of baking pow- der. For richer doughnuts, two eggs and one tablespoon of butter may be used. Plain Pastry.* Sift two cups of flour with one-half teaspoon of salt
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