Soft Ginger Bread
From How we cook in Tennessee .., 1906
Serves 12
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.
Soft Ginger Bread. — Pour eggs, yolks and whites ; one pound butter, one cup sugar, one cup molasses, one pound flour, one cup buttermilk, one teaspoon soda. — Mrs. Chas. King. Soft Ginger Bread. — Four eggs, half cup buttermilk, one teaspoon soda, two cups black molasses, half cup sugar, half cup butter, half cup lard, tablespoon of ginger, five cups flour
Cook this with the app: pantry check, scaling, and the assistant.