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Elsie L. Smith cookbook, 1944
Page 18
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Sugarless Gingerbread 2 1/4 Cups Sifted Flour 1 1/2 Teaspoons Soda 1/2 Teaspoon Salt 2 Teaspoons Ginger 1 Cup Molasses 1 Cup Sour Milk 1/4 Cup Melted Shortening Sift together dry ingredients. Combine molasses and sour milk. Add to flour mixture, stirring only until smooth. Add melted shortening; beat well. Bake in greased shallow pan in moderate oven, 350 degrees F., 30 minutes. Helen E. Bates, Canton, Ohio. Berwich Sponge Cake {3 eggs beaten 2 min 1 1/2 c. sugar (beat 5 min. {1 teas. cr. tartar 1/2 teas. soda 2 c. flour
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Sugarless Gingerbread 2 1/4 Cups Sifted Flour 1 1/2 Teaspoons Soda 1/2 Teaspoon Salt 2 Teaspoons Ginger 1 Cup Molasses 1 Cup Sour Milk 1/4 Cup Melted Shortening Sift together dry ingredients. Combine molasses and sour milk. Add to flour mixture, stirring only until smooth. Add melted shortening; beat well. Bake in greased shallow pan in moderate oven, 350 degrees F., 30 minutes. Helen E. Bates, Canton, Ohio. Berwich Sponge Cake {3 eggs beaten 2 min 1 1/2 c. sugar (beat 5 min. {1 teas. cr. tartar 1/2 teas. soda 2 c. flour
Szathmary Culinary Manuscripts and Cookbooks
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