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Soft Ginger Bread (Mrs. J. M. Holt)
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 85. The excerpt below is the record exactly as published.
SOFT GINGER BREAD. Mrs. J. M. Holt. Half cup of sugar, one cup of molasses, half cup of butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons soda dissolved in one cup of boiling water, two and one-half cups of flour ; add two well beaten eggs the last thing before baking.
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