Sponge Ginger Bread

Name: Sponge Ginger Bread
Yield: 3 servings
Ingredients: One cupful of sour milk; one of molasses; one-half cup of butter; two eggs; one teaspoonful of soda; one tablespoonful of ginger; three cupfuls of flour

From Temperance cook book, 1887

Serves 3

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.

SPONGE GINGER BREAD. One cupful of sour milk, one of molasses, one-half cup of butter, two eggs, one teaspoonful of soda, one tablespoonful of ginger, three cupfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.