Soft Ginger Bread
From Luncheons, breakfasts, simple dinners and carving, 1905
Some people like more ginger than others.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.
Soft Ginger Bread — One cup of brown sugar, one of molasses, one of butter, one of sour milk, three eggs, a small teaspoon of soda, three cups of flour, make in the same way as cake, only put the soda in the milk. Use self-rising flour ; or plain flour may be used, stir one teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.