Sour Milk Ginger Bread
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 27. The excerpt below is the record exactly as published.
SOUR MILK QINQER BREAD. 1 cup molasses. 1 cup sour milk. 2J cups flour. If teaspoonfuls soda. 2 teaspoonfuls ginger. J teaspoonful salt. 1 cup melted butter. Add the milk to the molasses, mix and sift the dry ingredients, combine the two, add butter and beat vigor- ously. Pour into a buttered, shallow pan and bake twenty- five minutes in a moderate oven. QINQER SNAPS. 2 cups of molasses. 1 heaping teaspoon ginger. 1 cup of lard. J teaspoon pepper. 1 tablespoon of soda. Cream the molasses and lard together; add ginger and pepper, then dissolve the soda in as little hot water as pos- sible and add flour enough to roll. Roll thin, cut out and bake in buttered pans with a little flour sprinkled over them. CAKES. 89 GINGER BREAD. 1 cup molasses. J cup of butter. 1J teaspoonfuls soda
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.