vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Gingerbread
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.
Soft Gingerbread One cup molasses, one-half cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, one tablespoon ginger, one teaspoon allspice, two cups flour sifted with one and a half tea- spoons baking powd
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