Mrs. H. C. White's Molasses Sponge Cake

Ingredients

• Two eggs
• one cup beef drippings
• two large tea cups molasses
• a tea cup sour milk
• one teaspoonful baking soda
• two teaspoonfuls ginger
• four teacups of flour

Method

1. 1

   Bake in a dripping pan in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 188. The excerpt below is the record exactly as published.

two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is abso- lutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one tea- spoonful of soda dissolved in milk; cinnamon and gin- ger to taste. Place in pan and bake. SOFT GINGER BREAD. Mrs. C. M. Oould. One cup butter, one cup molasses, one-half cup sugar, two eggs, one teaspoon each of cinnamon, cloves and all- 440 KIRMESS COOK BOOK. spice^ one-half cup sour milk, two teaspoons soda dia- solyed in the milk and three cups of flour. Bake in slow oven twenty minutes. MOLASSES SPONGE CAKE. Mrs. H, C. White, Brooklyn, N. Y. Two eggs^ one cup beef drippings, two large tea cups molasses, a tea cup sour milk or claugh baugh, one tea- spoonful baking soda dissolved in the milk, two tea- spoonfuls ginger, four teacups of flour

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