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New England cookbook, 1880s
Page 29
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Gingerbread. Short Gingerbread. 3 pounds of Flour 10 eggs 1 1/4 pounds butter 1 1/2 " sugar 1 cup ginger " " rose water 1 teaspoon soda Baker's Gingerbread A piece of alum as large as a nutmeg - pound it - add a table spoon of soda 1/2 cup of butter 2/3 " " boiling water - let this mixture cool - then add 2 cups of molasses and ginger. Beat them well and put flour enough to roll smooth, the softer the better, and it is very light and tender.
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Gingerbread. Short Gingerbread. 3 pounds of Flour 10 eggs 1 1/4 pounds butter 1 1/2 " sugar 1 cup ginger " " rose water 1 teaspoon soda Baker's Gingerbread A piece of alum as large as a nutmeg - pound it - add a table spoon of soda 1/2 cup of butter 2/3 " " boiling water - let this mixture cool - then add 2 cups of molasses and ginger. Beat them well and put flour enough to roll smooth, the softer the better, and it is very light and tender.
Szathmary Culinary Manuscripts and Cookbooks
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