Soft Ginger Cake
From The art of cookery, 1899
Serves 10
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 115. The excerpt below is the record exactly as published.
Soft Ginger Cake. — Quarter of a cup of butter, half a cup of sugar, half a cup of sour milk, one cup of New Orleans molasses, one tablespoonful of ginger, one teaspoonful of cinnamon, one teaspoonful of soda, half a teaspoonful of salt, and three cups of flour
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