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Gingerbread with Jelly
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 20. The excerpt below is the record exactly as published.
Gingerbread with Jelly One cup molasses, one-half cup butter, one egg, one-half cup warm water, one teaspoon soda, one of ginger, one of cinnamon, two cups flour, a little salt
Cook this with the app: pantry check, scaling, and the assistant.