Sour-Milk Gingerbread
From Food study, 1917
Adjustments may be needed based on the specific amounts of molasses and sour milk used.
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 112. The excerpt below is the record exactly as published.
sour-milk gingerbread by cal- culating the amount of soda to use with this amount of molasses, and with the amount of sour milk. Subtract the sum from the amount of soda given in the recipe. What is the amount of the extra soda ? How much baking powder will you add to replace the extra amount? 1 c. molasses 1 c. sour milk 2£ c. flour 1} tsp. soda 2 tsp. ginger £ tsp. salt c. melted butter
Cook this with the app: pantry check, scaling, and the assistant.