vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Ginger Cake
From Original White House Cookbook, 1887
Serves 10
Requires long and slow baking, from forty to sixty minutes.
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 195. The excerpt below is the record exactly as published.
SOFT GINGER CAKE. Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thor- oughly together, then add three eggs, the whites and yolks beaten sepa- rately; beat into this two cups of sifted flour, then a teaspoonful of soda dissolved in a spoonful of water and last, two more cupfuls of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.