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Abigail Wellington Townsend cookbook, circa 1840
Page 47
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Ginger Cakes 3 lb flour 1 lb sugar 1 lb butter 2 cups ginger 2 teaspoonfuls of pearlash 1 pint molasses 1/2 pint of milk
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Ginger Cakes 3 lb flour 1 lb sugar 1 lb butter 2 cups ginger 2 teaspoonfuls of pearlash 1 pint molasses 1/2 pint of milk
Szathmary Culinary Manuscripts and Cookbooks
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