Soft Gingerbread
From Twentieth century home cook book, 1905
Serves 5
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 24. The excerpt below is the record exactly as published.
one cupful of sour milk or buttermilk, in which is dissolved one teaspoonful of soda. Add flour until the whole is of the consistency of a pretty thick batter. Make into two loaves and bake. Soft Gingerbread. — Take one cupful of molasses, one cuj^ful of sugar, one cupful of sour milk, half a cupful of butter, five cujofuls of sifted flour, and some- what more than half a teaspoonful of soda. Melt the butter in the molasses and sugar, with the soda, add the ginger, and, if you like, a little cloves
Cook this with the app: pantry check, scaling, and the assistant.