vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Hard Gingerbread
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
All kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 163. The excerpt below is the record exactly as published.
Hard Gingerbread. One cupful of sugar, one of butter, one-third of a cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of saleratus, one table-spoonful of ginger, flour enough to roll
Cook this with the app: pantry check, scaling, and the assistant.