vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Gingerbread
From Around-the-world cook book, 1913
Serves 6
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 82. The excerpt below is the record exactly as published.
SOFT GINGEEBREAD Flour, 4 cups, Sugar, 1 cup, Molasses, 2 cups. Butter, 1 cup, Sour milk, 1 cup, Eggs, 3, Soda, 1 teaspoon. Ginger, 1 teaspoon, Ground cloves, 1 teaspoon, Mace and salt.
Cook this with the app: pantry check, scaling, and the assistant.