Sponge Gingerbread
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 24. The excerpt below is the record exactly as published.
Sponge Gingerbread. — Sift two teaspoonfuls of soda and a dessert-spoonful of ginger, in two cupfuls of molasses. Stir thoroughly, and add four well-beaten eggs, one cupful of butter, melted, one cupful of sour milk or buttermilk, in which is dissolved one teaspoonful of soda. Add flour until the whole is of the consistency of a pretty thick batter.
Cook this with the app: pantry check, scaling, and the assistant.