Mrs. Godfrey's Soft Gingerbread

Name: Mrs. Godfrey's Soft Gingerbread
Ingredients: one cupful molasses; one cupful softened butter or lard; filling up the cup in which it is measured with boiling water; two even teaspoonfuls soda; a small teaspoonful of ginger; a pinch of salt; one beaten egg; two heaping cupfuls sifted flour

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 48. The excerpt below is the record exactly as published.

Mrs. Godfrey's Soft Gingerbread.— In a sympo- sium on gingerbreads held one Summer afternoon at Sun- apee Inn, New Hampshire, this was given as an example of a most delicate inexpensive cake. Add to one cupful molasses, one cupful softened butter or lard, filling up the cup in which it is measured with boiling water. Add two even teaspoonfuls soda, a small teaspoonful of gin- ger, a pinch of salt, one beaten egg, and two heaping cup- fuls sifted flou

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