vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Soft Ginger-Bread (Eggless)
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 146. The excerpt below is the record exactly as published.
one cupful of brown sugar, one cupful of sour milk, two tea-spoonfuls of soda dissolved in hot water, two tea-spoonfuls of ground ginger, one tea- spoonful of cinnamon. Mix the molasses, sugar, and but- ter together, beat until they are lighter in color by many degrees than at first, add milk, soda, and spices, mix all well, and put in the flour. Beat very hard for five minutes, and bake in pie-pans in a moderate oven. Mrs. Stacys. GINGER-BREAD. Take three eggs, two pints of molasses, one-half pint of butter, one table-spoonful of soda dissolved in a pint of boil- ing water. Add flour enough for a stiff batter, one table- spoonful each of cloves and cinnamon, one nutmeg, two table-spoonfuls of ground ginger. Bake in a moderate oven. Mrs. Keith. The New Kentucky Home Cook Book. 287 SOFT GINGER-BREAD (EGGLESS). Take one tea-cupful of molasses, one cupful of brown su- gar, one heaping table-spoonful of butter, one tea-cupful of warm water, five cupfuls of flour, one level tea-spoonful of soda dissolved in the wrater, two tea-spoonfuls of cinnamon, two tea-spoonfuls of ginger
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