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Soft Gingerbread
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Citron, raisins and currants may be added, with 0.5 cup more flour, making a nice fruit cake.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 108. The excerpt below is the record exactly as published.
SOFT GINGERBREAD. 2 eggs 2 tsp. soda y2 cup butter 1 tsp. ginger ]/2 cup sugar 1 tsp. cinnamon 1 cup molasses y2 tsp. cloves 2% cups flour 1/9 tsp. allspice 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.