Gingerbread
From The New York receipt book, 1882
Presented as published in 1882. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 12. The excerpt below is the record exactly as published.
Gingerbread.— 1 cup molasses, 1 cup butter, 2 cups sugar, 1 cup sour milk, 4 eggs, 3 cups flour, 1 tablespoonful ginger, and 1 teaspoonful soda
Cook this with the app: pantry check, scaling, and the assistant.