Soft Ginger Bread
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 115. The excerpt below is the record exactly as published.
SOFT GIXGER BREAD. One cupful of brown sugar, one of molasses, three-fourths of a cupful of cold water, three cupfuls of flour, one-half cup of shortening, one egg, three teaspoonfuls of soda. Bake in a large dripping-pan. One teaspoonful of ginger
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