Gingerbread Sponge
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Best to use shallow pans.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 192. The excerpt below is the record exactly as published.
Oingerbread Sponde Half a cup of batter, half a cup of sugar, half a cup of milk, one cup of molasses, two eggs, one tablespoonful of ginger, two cupa of flour, one teaspoonful of bicarbonato of soda
Cook this with the app: pantry check, scaling, and the assistant.