ksul-uasc-mscc206_017

Overview Transcribe Versions Help

Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is ~~highlighted in red~~, and inserted text is highlighted in green color.

3 revisions	pedroc at Jan 07, 2021 04:14 PM	Compared with
Dec 12, 2020 jlee Oct 30, 2020 Nathani Sep 15, 2020 Kansas State University Libraries	ksul-uasc-mscc206_017 Ginger Bread 2/3 1 C. sugar 2/3 1 C. butter & lard 2 2 eggs 1 1/3 2 C. molasses 3 1/3 5 C. sifted flour 2 3 t. soda 1 1/2 2 t. cinnamon 1 1/2 2 t. ginger 1/2 1 t. cloves 1/2 1 t. salt 1 1/3 2 c. hot water [the amounts in the left hand column were added in pencil] Cream shortening & sugar. Add beaten egg and molasses, dry ingredients sifted together. Add hot water last. Beat until smooth. 35 min. 325-350 °	ksul-uasc-mscc206_017 Ginger Bread 2/3 1 C. sugar 2/3 1 C. butter & lard 2 2 eggs 1 1/3 2 C. molasses 3 1/3 5 C. sifted flour 2 3 t. soda 1 1/2 2 t. cinnamon 1 1/2 2 t. ginger 1/2 1 t. cloves 1/2 1 t. salt 1 1/3 2 c. hot water [the amounts in the left hand column were added in pencil] Cream shortening & sugar. Add beaten egg and molasses, dry ingredients sifted together. Add hot water last. Beat until smooth. 35 min. 325-350 °

ksul-uasc-mscc206_017

3 revisions

ksul-uasc-mscc206_017

ksul-uasc-mscc206_017

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection