Molasses Cup-Cakes
From Six little cooks, 1910
Use rich milk for better results.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 55. The excerpt below is the record exactly as published.
MOLASSES CUP-CAKES. Two cups molasses, two of brown sugar rolled fine, one of rich milk, one of butter, five of sifted flour, five eggs, one heaping tablespoonful ginger, one teaspoonful all- spice and one of cloves
Cook this with the app: pantry check, scaling, and the assistant.