Gingerbread
From On habits and manners, 1888
Presented as published in 1888. 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 On habits and manners (1888) by M. F. Armstrong, page 83. The excerpt below is the record exactly as published.
GINGERBREAD. Three cups flour ; one-half cup butter ; one cup molasses ; one- half cup milk ; one egg ; tablespoonful ginger ; one teaspoonful soda ; two of cream tartar. GINGERSNAPS. One large cup butter and lard ; one large cup sugar ; one large cup molasses; one-half large cup cold water; one teaspoonful soda dissolved in a little warm water; flour enough to make a stiff dough. Roll very thin, and bake quickly. 1 84 ON HABITS AND MANNERS SUGAR COOKIES. Two cups sugar; one-half cup butter; one half cup lard ; one cup milk ; one teaspoonful soda, dissolved in a little warm water ; flour to make it just thick enough to roll out. Mold as little as possible. CUP CAKE. One-half cup butter ; two cups sugar ; three eggs ; four cups flour; one cup milk ; two teaspoon fuls baking powder. Flavor with vanilla or lemon. FRUIT CAKE. One cup butter ; four cups sugar; two cups milk; yolks of six eggs, well beaten ; four teaspoonfuls baking powder ; eight cups flour ; one cup of citron and one cup of raisins, both chopped fine. Spice with nutmeg and cinnamon. BREAD CAKE. Three cups light dough ; one cup butter and lard ; three eggs ; two cups sugar ; one-half cup milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.