Sponge Ginger Cake
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 116. The excerpt below is the record exactly as published.
SPONGE GINGER CAKE Yz cup sour milk 1 egg 1/2 cup molasses V^ tablespoon ginger Vi cup butter 2 cups flour 3/4 teaspoon soda Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins. GINGERBREAD 1 cup sugar 1 cup molasses Vz cup butter and lard 3 cups flour 2 eggs 2 teaspoons cinnamon 1 cup sour milk IV2 teaspoons ginger 2 even teaspoons soda 1 teaspoon cloves Vi teaspoon grated nutmeg Beat the butter and sugar to a cream; add the eggs, then the milk with the soda dissolved in it, last the molasses, spices and flour. Bake in square tins about twenty minutes. MOLASSES CAKE Yz cup granulated sugar 2'/^ cups sifted flour 1/2 cup butter
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