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Good Ginger Cake
From Virginia Cookery-book, 1884
Serves 20
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.
Good Gingeb Cake. One pound of butter, three-quarters of a pound of brown sugar, one quart of molasses, one ounce of cinna- mon, three dozen cloves, six dozen allspice, two table- spoonfuls of ground ginger, and about three quarts of flour
Cook this with the app: pantry check, scaling, and the assistant.