Sponge Ginger-Bread
From The new Kentucky home cook book, 1884
Serves 5
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 146. The excerpt below is the record exactly as published.
SPONGE GINGER-BREAD. Take five cupfuls of flour, one heaping table-spoonful of butter, one cupful of molasses, one cupful of brown sugar, one cupful of sour milk, two tea-spoonfuls of soda dissolved in hot water, two tea-spoonfuls of ground ginger, one tea- spoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.