Spiced Gingerbread
From The new practical housekeeping, 1890
Serves 4
Extra good.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 71. The excerpt below is the record exactly as published.
one cup butter with two of sugar^ add tablespoon ginger, three-fourths teaspoon soda in cup milk, and four cups flour; butter baking pans, spread cake mixture thin as a wafer on them, and bake in moderate oven till brown. The mo- ment it comes from the oven cut into sauares with case knife and slip from pan. Delicious. Keep in tin box. Loaf Gringer-bread, — Heat together for ten minutes one cup each OINGEB-BREAD. 89 butter, molasses and sugar with a tablespoon •each ginger and cinnamon, then add a half, cup cold water, tablespoon soda dissolved in ..^,„^.^^^^^^^ boiling water, and flour to stir very hard. otBs*r.bn»dLoftr. Bake in loaves ; brush them over with syrup while hot, and eat fresh. Spiced Ginger-bread, — One cup each sugar, butter and molasses, three eggs, three cups flour, one teaspoon soda dissolved in a cup sour cream, half a nutmeg, teaspoon cloves, tablespoon ginger
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