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American cookbook, 1900-1920
Page 15
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Ginger cream 1/2 C brown sugar 1/4 to 1/2 C. shortening yolk of 1 egg 1/2 C New Orlean molasses light 1/2 C cold water 2 c. flour - rye. 1/2 T. soda 1 heaping t. B.P. pinch salt 1 T. cinnamon 1 t. ginger Bake in thin sheets in a moderate oven
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Ginger cream 1/2 C brown sugar 1/4 to 1/2 C. shortening yolk of 1 egg 1/2 C New Orlean molasses light 1/2 C cold water 2 c. flour - rye. 1/2 T. soda 1 heaping t. B.P. pinch salt 1 T. cinnamon 1 t. ginger Bake in thin sheets in a moderate oven
Szathmary Culinary Manuscripts and Cookbooks
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