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Soft Gingerbread
From The New century cook book, 1899
Serves 3
Mrs. W. C. Collins.
Presented as published in 1899. 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 New century cook book (1899), page 73. The excerpt below is the record exactly as published.
Soft Gingerbread. One and a half cups of Orleans molasses, half cup of brown sugar, half cup butter, half cup of sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together thoroughly; add three cups of sifted flour and bake in shallow tins. Mrs. J. T. Richards. Mrs. H. W. Medbery's Gingerbread. Take molasses one cup, soda bicarbonate one tablespoonful; beat well together; add six tablespoonf uls of boiling water, melted butter six tablespoonfuls, ginger (ground) one-half tea- spoon, flour enough to make it fairly stiff. Bake in slow oven. New Century Cook Book. 141) Soft Gingerbread. One cup sugar, one cup butter, one cup clear coffee, one cup molasses, two eggs, one teaspoon soda, one teaspoon cloves, one teaspoon ginger, one teaspoon cinnamon, flour to make stiff
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