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New Hampshire cookbook, 1840
Page 22
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Gingerbread. 1 cup of molasses. 1 cup of sour milk. 1/2 cup of butter or lard. 1 teaspoonful of saleratus. 1 teaspoonful of ginger. flour enough to make a thin batter. Gingerbread. 1 cup of butter. 1 cup of milk. 2 1/2 cups of molasses. 4 eggs 1 qt. of flour, 1 heaping teaspoonful saleratus. 1 teaspoonful ginger.
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Gingerbread. 1 cup of molasses. 1 cup of sour milk. 1/2 cup of butter or lard. 1 teaspoonful of saleratus. 1 teaspoonful of ginger. flour enough to make a thin batter. Gingerbread. 1 cup of butter. 1 cup of milk. 2 1/2 cups of molasses. 4 eggs 1 qt. of flour, 1 heaping teaspoonful saleratus. 1 teaspoonful ginger.
Szathmary Culinary Manuscripts and Cookbooks
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