Sponge Gingerbread
From The National home cook book, 1900
In place of sour milk and soda, you may use sweet milk and baking powder.
Presented as published in 1900. 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 National home cook book (1900), page 4. The excerpt below is the record exactly as published.
SPONGE GINGERBREAD—Take one cup sugar, one cup sour milk, one small teaspoon soda, one cup molasses, four eggs (the whites and yolks beaten separately), one cup but- ster, one tablespoon ginger, one cup raisins, four cups flour
Cook this with the app: pantry check, scaling, and the assistant.