Sponge Gingerbread
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 71. The excerpt below is the record exactly as published.
Sponge Ginger-bread, — One cup each sour milk and Orleans mo- lasses, a naif cup butter, two eggs, teaspoon soda, tablespoon ginger, flour to make as thick as pound cake
Cook this with the app: pantry check, scaling, and the assistant.