{"id":7436,"slug":"gingerbread-2","title":"GINGERBREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of molasses","one cup of milk, sour or sweet","one teaspoon of soda","one tablespoon of butter","one or two eggs","one teaspoon of ginger","one teaspoon of ground cinnamon","enough sifted flour"],"ingredients_norm":["molasses","milk sour or sweet","soda","butter","egg","ginger","ground cinnamon","enough sifted flour"],"steps":["To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk.","Add one tablespoon of butter, one or two eggs, one teaspoon of ginger and one of ground cinnamon.","Add enough sifted flour to make a light batter.","Bake in a shallow pan."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w66:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"fdf3aec6866749fdca46db69472219ec0d2b89719064962e097b6c14e6bff72a","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:02:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gingerbread-2"}