Gingerbread
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.
GINGERBREAD, BY MRS. WM. P. FItYE. (Wife of Senator from Maine.) £EKEE eggs, one cup of molasses, one cup of sour milk, one cup of chopped raisins, one teaspoonful of soda (heaping), two cups of flour, spice to taste
Cook this with the app: pantry check, scaling, and the assistant.