vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Gingerbread - Best Kind
From Cooking for profit, 1886
Serves 3
Beating the cake thoroughly improves texture.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 119. The excerpt below is the record exactly as published.
Sponge Gingerbread— Best Kind. 8 ounces molasses — a teacupful. 3 large tablespoons sugar — 3 oiinces.. 4 ounces butter — J cup. 1 cup milk or water. 3 eggs. 1 large teaspoon ground ginger. 1 large teaspoon baking powder. 1 pound or quart of flour
Cook this with the app: pantry check, scaling, and the assistant.