A representation of how this dish might look when finished.

Ginger Gems

Name: Ginger Gems
Yield: 16 servings
Ingredients: 1 cupful sugar; ½ cupful Crisco; ½ cupful chopped preserved ginger; 2 eggs; 1 cupful milk; 3 cupfuls flour; 3 teaspoons baking powder; ½ teaspoon salt

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

16 servings

1 cupful sugar
½ cupful Crisco
½ cupful chopped preserved ginger
2 eggs
1 cupful milk
3 cupfuls flour
3 teaspoons baking powder
½ teaspoon salt

Method

Cream Crisco and sugar together, then add well-beaten eggs.
Sift flour, baking powder, and salt together.
Add dry ingredients alternately with milk to the creamed mixture.
Fold in the preserved ginger.
Divide the mixture into greased and floured gem pans and bake in a hot oven at 400 degrees Fahrenheit for 25 minutes.

Original recipe, verbatim

Ginger Gems

1 cupful sugar 2 eggs

yi cupful Crisco 1 cupful milk

yi cupful chopped preserved 3 cupfuls flour

ginger 3 teaspoonfuls baking powder

yi teaspoonful salt
Cream Crisco and sugar together, then add eggs well beaten. Sift
flour, baking powder, and salt together and add alternately with milk to
first mixture. Now mix in ginger and divide mixture into Criscoed and
floured gem pans and bake in hot oven twenty-five minutes.
Sufficient for sixteen gems.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.