Soft Molasses Gingerbread
From Principles of food preparation, 1914
Determine the kind and quantity of leavening needed.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 73. The excerpt below is the record exactly as published.
Soft Molasses Gingerbread Make a thick batter, the wetting to be three parts of molasses to one part of water. Use one-fourth as much butter as flour, and one-fourth as much ground ginger as butter
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