Soft Ginger Bread
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 60. The excerpt below is the record exactly as published.
SOFT GINGER BREAD. One-half cup butter, one-i.aif cup boiling water, one cup dark molasses, one-fourth teaspoonful salt, one heaping teaspoonful ginger, one teaspoonful cinnamon, one-fourth teaspoonful allspice, one-fourth tea- spoonful cloves, one teaspoonful soda, one and one-half scant cups flour
Cook this with the app: pantry check, scaling, and the assistant.