Soft Gingerbread
From The universal cookery book, 1887
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 The universal cookery book (1887) by Gertrude Strohm, page 73. The excerpt below is the record exactly as published.
Soft Gingerbread. “ Half pint of buttermilk, half pint molasses, half teacup butter, teaspoonful of soda dissolved in hot water, one tablespoonful of ginger, teaspoonful cin- namon, and half a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.