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Sugar Gingerbread

Name: Sugar Gingerbread
Yield: 3 servings
Ingredients: Butter, 12 ozs.; sugar, finely powdered, 8 ozs.; ground ginger, 1 tablespoonful; a little cinnamon; and nutmeg; beat well 4 eggs; Add a cupful of cream; a tablespoonful of saleratus; Stir in fine flour as long as it can be worked

From Consult me, 1902

Serves 3

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 483. The excerpt below is the record exactly as published.

SUGAR GINGERBREAD— Butter, 12 ozs. ; sugar, finely powdered, 8 ozs. ; ground ginger, 1 tablespoonful, and a little cinnamon and nutmeg ; beat these up to a foam ; beat well 4 eggs, and mix them with the other. Add a cupful of cream, a tablespoonful of saleratus, or bicarbonate of j potass, dissolved in hot water. Stir in fine flour as long as it can be worked

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