Desserts
Gossamer Gingerbread
- Prep
- —
- Cook
- —
- Serves
- 4
Directions
Cream the butter, add sugar gradually, then egg well beaten.
Add milk, and dry ingredients mixed and sifted.
Spread in a buttered dripping-pan as thinly as possible, using the back of mixing-spoon.
Bake fifteen minutes.
Sprinkle with sugar, and cut in small squares or diamonds before removing from pan.
Notes from the cook
From The Boston Cooking-School Cook Book (1896) by Fannie Merritt Farmer. Public domain. Digitized by Project Gutenberg (eBook #65061).
Added by Craig Zeldin · May 12, 2026