Hot Water Gingerbread
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 289. The excerpt below is the record exactly as published.
HOT WATER GINGERBREAD. 2 tablespoons butter. 1 large cup flour. 1 cup molasses. 1 teaspoon soda. 2 tablespoons sour milk. i teaspoon ginger, i cup hot v^ater. ORMSKIRK GINGERBREAD. 1 cup butter (heaped). 5 level cups flour. 1 cup brown sugar i nutmeg (grated). ' (heaped). 1 cup molasses. 1 tablespoon ginger i cup citron (cut fine). (heaped). Work butter and sugar together, add the molasses, flour and ginger, grate in the nutmeg, and stir in the citron. Let the dough stand over night; then roll thin, cut in shapes with a biscuit cutter and bake in a quick oven. It makes a delicious hard gingerbread. SOFT GINGERBREAD. Butter the size of an egg. 1 teaspoon soda dissolved in 1 cup molasses. 1 cup of water. 1 teaspoon ginger
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.