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Sort Gingerbread
From The Landmarks club cook book, 1903
Serves 6
Beatrice Wigmoke.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 102. The excerpt below is the record exactly as published.
SORT GINGERBREAD. One coffeecup of New Orleans molasses, half cup butter, one egg, half a teaspoon salt, one cup sour milk, two teaspoons soda, tablespoon ginger and one of cinnamon, flour to make it like a soft cup cake. Rather a slow oven. Mrs. E. P. Kells. SORT GINGERBREAD. Two eggs, one coffeecup Orleans molasses, half cup short- ening, half cup of sweet or sour milk, two teaspoons soda dis- solved in one tablespoon boiling water, two teaspoons ginger, one pinch of salt, two and a half cups flour. 1 Pauline Jewett. SORT GINGERBREAD. One cup butter, one cup brown sugar; mix well with but- ter ; three eggs, two cups New Orleans molasses, one cup sour milk, two even teaspoonfuls soda well beaten into milk, three CAKE. 173 cups flour, ginger, cinnamon, allspice and cloves to taste
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