Light Gingerbread
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 60. The excerpt below is the record exactly as published.
LIGHT GINGERBREAD. One quart of flour, two tablepoonsful butter, six eggs, and a teaspoonful soda, mixed in a pint of molasses. ‘EVERY DAY CAKE. . Four cups flour, two cups sugar, two cups sour milk, one teaspoonful butter, one teaspoonful soda
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