Sugar Gingerbread
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 48. The excerpt below is the record exactly as published.
SUGAR GINGERBREAD. One cup of sugar; 3^ cup of butter, 2 eggs, yi tea- spoonful of soda, ^ of cream, about 2 large cups of flour, ginger and vanilla. Rub butter and sugar to a cream and add the eggs and soda dissolved in the cream, also the flavoring. Then knead in flour enough so that it can be rolled out. Roll thin on tin sheets and sprinkle a little sugar on the top. GINGER SNAPS. One cup of molasses, 2^ cup of sugar, ^3 cup of butter, yi teaspoonful of soda
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