| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gingerbread |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 3/4 |
c |
Brown sugar |
| 3/4 |
c |
Molasses |
| 3/4 |
c |
Melted shortening |
| 2 1/4 |
c |
Flour |
| 2 1/2 |
ts |
ROYAL BAKING POWDER |
| 3/4 |
ts |
Baking soda |
| 2 |
ts |
Ginger |
| 1 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Boiling water |
INSTRUCTIONS
Add beaten eggs to sugar, molasses and melted shortening; add flour sifted
with other dry ingredients; add hot water last. Bake in individual greased
pans or in greased shallow pan in moderate oven at 350 F. about 40 minutes.
Makes 16 pieces.
Serving Ideas : Serve warm with butter, apple sauce or whipped cream.
NOTES : Coffee Gingerbread 1 recipe Maryland gingerbread 1 cup strong Chase
& Sanborn's Coffee Make as for Maryland Gingerbread, using coffee instead
of boiling water. Bake as directed
Recipe by: 1937 Boston Cooking School Cookbook (from ad in back)
Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman
<trinette@corecom.net> on Feb 09, 1997.
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