Gingerbread
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 90. The excerpt below is the record exactly as published.
GINGERBREAD. One-half cup of sugar, one cup of molasses, one cup of butter, one egg, two-thirds of a cup of hot water, two cups of flour, two-thirds of a teaspoonful each of ginger and cinnamon, one teaspoonful of soda
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