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Soft Ginger Bread (No. 1)
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 64. The excerpt below is the record exactly as published.
SOFT GINGER BREAD (No. 1) V. C. G. 1 large coffeecup of sugar, 1 large coffeecup of molasses, 1 large coffeecup of butter, 4 large cofFeecups of flour, 1 large coffeecup of sour milk, 4 eggs, ^ teacup of ginger, ^ teaspoon of ground cloves, I teaspoon of cinnamon, 1 tablespoon of saleratus
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