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Jenny Patterson cookbook, May 24, 1880
Page 32
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Ginger -cakes. 3 lbs. flour - ( working 1 lb. in) 1/2 lard or butter, 1 tea cupful (6 or 7 spoonful) ground ginger 1 handfuls carraway seed, 1 cloves 1 alspice, 1 pt. molasses or enough to wet the flour 1 cup sour milk or buttermilk 1 cup sugar Roll out very thin and bake ten minutes.
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Ginger -cakes. 3 lbs. flour - ( working 1 lb. in) 1/2 lard or butter, 1 tea cupful (6 or 7 spoonful) ground ginger 1 handfuls carraway seed, 1 cloves 1 alspice, 1 pt. molasses or enough to wet the flour 1 cup sour milk or buttermilk 1 cup sugar Roll out very thin and bake ten minutes.
Szathmary Culinary Manuscripts and Cookbooks
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