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Soft Ginger Bread

Name: Soft Ginger Bread
Yield: 5 servings
Ingredients: Three eggs; 3 cups flour; 1 cup sugar; 1 cup butter; 1 dessertspoon soda; 1 cup buttermilk; 1 cup molasses; 2 tablespoons ginger; 1 tablespoon cloves; 1 tablespoon cinnamon

From The Henderson cook book, 1914

Serves 5

Recipe by Mrs. George Harris.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

1 tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or enough to make a thin batter. Bake in a slow oven about % of an hour. — Miss Julia M. Cooper. SOFT GINGER BREAD. Three eggs, 3 cups flour, 1 cup sugar, 1 cup butter, 1 des- sertspoon soda dissolved in 1 cup buttermilk, 1 cup molasses 114 CAKES 2 tablespoons ginger, 1 tablespoon cloves

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