Soft Ginger Bread
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 15. The excerpt below is the record exactly as published.
SOFT GINGER BREAD. Mix together four cups flour, one sour milk, two molasses, one sugar, three fourths cup butter or lard, one teaspoon each ginger, cinnamon and soda, three eggs
Cook this with the app: pantry check, scaling, and the assistant.