vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Gingerbread
From Miss Parloa's new cook book and marketing guide, 1880
Serves 12
This is excellent.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 163. The excerpt below is the record exactly as published.
Soft Gingerbread. Six cupfuls of flour, three of molasses, one of cream, one of hrd or butter, two eggs, one teaspoonful of saleratus, and two of ginger
Cook this with the app: pantry check, scaling, and the assistant.