Soft Gingerbread, Vo. 6
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 121. The excerpt below is the record exactly as published.
Soft Oingerbread, Vo. 6. One cup of butter, one of brown sugar, a larger cup of mo- lasses, three cups of flour same size as used to measure the butter and sugar, and one of milk (small), five eggs beaten light, a tablespoonful of ginger and the same of cloves. Stir the Dutter and sugar to a cream, add the eggs, then the spice and molasses, then the flour, and last the milk with a teaspoonful of soda
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