Sponge Gingerbread

Name: Sponge Gingerbread
Yield: 6 servings
Ingredients: 2 eggs; 1 cup of sugar; 2 heaping tablespoons of butter; 1 cup of molasses; 1 cup of sour milk; 4 1/2 cups of flour; 2 teaspoons of saleratus; 2 teaspoons of ginger; 1 teaspoon of cinnamon; 1 pound of seeded raisins; 1/2 pound of currants

From San Rafael cook book, 1906, 1906

Serves 6

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

SPONGE GINGERBREAD— Mrs. E. B. Mahon. 2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of molasses, 1 cup of sour milk, 4% cups of flour, 2 teaspoons of saleratus (not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspoon of cinnamon, 1 pound of seeded raisins, % pound of currants. M

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