Hard Ginger Bread
From Temperance cook book, 1887
Serves 16
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 115. The excerpt below is the record exactly as published.
HARD GINGER BREAD. Five pints of flour, two coffeecupfuls of butter, one quart of molasses, half pint of sweet milk, two teaspoonfuls of soda
Cook this with the app: pantry check, scaling, and the assistant.