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Plain Gingerbread No. 2

Name: Plain Gingerbread No. 2
Yield: 24 servings
Ingredients: one pound of butter; one quart of molasses; one-half pound of dark brown sugar; six eggs; three-quarters of a pound of ground ginger; one-quarter of a pound of ground allspice; two ounces of ground cloves; four tablespoonfuls of soda; three pounds of sifted flour

From The national course in home economics, 1917

Serves 24

This amount can be reduced for a small family. Contributed by Harriet Haight.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 168. The excerpt below is the record exactly as published.

PLAIN GINGERBREAD— No. a. Melt one pound of butter in one quart of molasses that has been heated, take one-half pound of dark brown sugar, six eggs, three-quarters of a pound of ground ginger, one-quarter of a pound of ground allspice, two ounces of ground cloves, four tablespoonfuls of soda beaten into the molasses and three pounds of sifted flour

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