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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 96
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Spice Gingerbread Mrs Rieger 1 cup Molasses, 1 of brown Sugar, 2 table spoons melted Butter, 1 of Ginger, 1/2 of Cloves 3 Eggs, 1 cup Milk, 2 teaspoons Soda, 3 cups Flour Bake in flat tin pans. Ginger Snaps Jane May 1 pt molasses, 1 cup "shortening" (1/2 butter & 1/2 lard) boil the two together - 1 teaspoon dry saleratus dissolved in the boiling molasses just after it is poured off - 1 great spoonful ginger, flour to roll and roll them.
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Spice Gingerbread Mrs Rieger 1 cup Molasses, 1 of brown Sugar, 2 table spoons melted Butter, 1 of Ginger, 1/2 of Cloves 3 Eggs, 1 cup Milk, 2 teaspoons Soda, 3 cups Flour Bake in flat tin pans. Ginger Snaps Jane May 1 pt molasses, 1 cup "shortening" (1/2 butter & 1/2 lard) boil the two together - 1 teaspoon dry saleratus dissolved in the boiling molasses just after it is poured off - 1 great spoonful ginger, flour to roll and roll them.
Szathmary Culinary Manuscripts and Cookbooks
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