Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Fairy Gingerbread or Ginger Wafers
From Cooking for profit, 1886
Serves 4
Known as euchre gingerbread, served in packs.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup butter
- 2 cups light brown sugar
- 1 cup milk
- 4 cups flour
- 1 teaspoon ground ginger
Method
Warm butter and sugar, cream together.
Add milk, ginger, and flour to make a thick paste.
Spread on cold, buttered pans and bake.
Cut into card shapes while hot.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 6. The excerpt below is the record exactly as published.
airy Gingerbread, or Ginger Wafers. This appears to have originated in Boston where it is held in high favor and it is a sort of social duty to know how to make it. No eggs needed. 1 cup butter — 7 oz. 2 cups light brown sugai — 13 oz. 1 cup milk — J pint. 4 cups flour — 1 pound. 1 teaspoon ground ginger
Cook this with the app: pantry check, scaling, and the assistant.