Soft Gingerbread
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 192. The excerpt below is the record exactly as published.
Soft Gingerbread A half cup of brown sugar, half cup of molasses, one heaping tablespoon of lard, one heaping tablespoon of butter, two eggs, one even teaspoon of soda, large tablespoon of vinegar, two meagre cups of flour, a little salt, ginger and cloves to taste, half a cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.