Soft Gingerbread
From Most for your money cookbook, 1938
The cake may be cut in squares and eaten hot or cold, or cut in halves and put together with any preferred filling.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 111. The excerpt below is the record exactly as published.
SOFT GINGERBREAD 4 CUPS FLOUR I TABLESPOON GINGER I TEASPOON SODA I TEASPOON CINNAMON ^ TEASPOON SALT I/^ TEASPOON NUTMEG I CUP SHORTENING 2 EGGS, WELL BEATEN I CUP MOLASSES I CUP SOUR MILK I CUP SUGAR
Cook this with the app: pantry check, scaling, and the assistant.