Soft Ginger Bread

Name: Soft Ginger Bread
Ingredients: one-half cup sugar; one-half cup butter; two teaspoonfuls soda; two and one-half cups flour; one cup molasses; one teaspoonful ginger; one teaspoonful cinnamon; one teaspoonful cloves; two well-beaten eggs

From Durham cook book ..., 1921

Recipe by Mrs. J. L. Whitmobe.

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 37. The excerpt below is the record exactly as published.

SOFT GINGER BREAD. One-half cup sugar, one-half cup butter, two teaspoonfuls soda dissolved in one cup boiling water, two and one-half cups flour, one cup molasses, one teaspoonful ginger, cinnamon and cloves. Add two w^ell-beaten eggs the last thing before baking. ("None better.") — Mrs. J. L. Whitmobe. RAISIN BREAD. Two cups brown sugar, two-thirds cup shortening, two cups water, three cups seedless raisins, pinch of salt, two teaspoonfuls cinnamon, one teaspoonful cloves

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