Dessert
Soft Molasses Gingerbread
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup molasses
- ⅓ cup butter
- 1¾ teaspoons soda
- ½ cup sour milk
- 1 egg
- 2 cups flour
- 2 teaspoons ginger
- ½ teaspoon salt
Historical transcription
Source method
- 1
Put butter and molasses in saucepan and cook until boiling-point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients mixed and sifted. Bake fifteen minutes in 483 buttered small tin pans, having pans two-thirds filled with mixture.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.