Martha Washington's Gingerbread

Name: Martha Washington's Gingerbread
Ingredients: xk lb. butter; % tablespoon cinnamon; xk lb. sugar; % teaspoon soda; Vz pt. molasses; % pt. milk; Grated rind of one lemon; 3 eggs, beaten separately; 3 cups flour (Red Band); V2 lb. raisins may be added; 2 tablespoons ginger

From The Chapel Hill cook book, 1935

Made for La Fayette in 1824 in Fredericksburg, Va.

Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.

MARTHA WASHINGTON'S GINGERBREAD (Made for La Fayette in 1824 in Fredericksburg, Va.) xk lb. butter % tablespoon cinnamon xk lb. sugar % teaspoon soda in little Vz pt. molasses water % pt. milk Grated rind of one lemon 3 eggs, beaten separately Add soda last 3 cups flour (Red Band) V2 lb. raisins may be added 2 tablespoons ginger

Cook this with the app: pantry check, scaling, and the assistant.