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1796 COOKBOOK > CAKE RECIPES > Gingerbread Cakes No. 1 >

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Recipes from American Cookery
by Amelia Simmons (1796)

CAKES

Gingerbread Cakes, or butter and sugar Gingerbread, No.1

Three pounds of flour, a grated nutmeg, two ounces ginger, one pound sugar, three small spoons pearlash, dissolved in milk, one pound butter, four eggs, knead it stiff, shape it to your fancy, bake 15 minutes.

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