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Hard Gingerbread
From The Toronto Cook Book, 1915
Serves 2
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 67. The excerpt below is the record exactly as published.
Hard Gingerbread One cup butter, two cups sugar, one cup milk, one teaspoon soda, one tablespoon ginger, flour enough to roll out
Cook this with the app: pantry check, scaling, and the assistant.