| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
(scant) sugar |
| 4 |
tb |
Molasses |
| 2 |
ts |
Each ginger & cinnamon |
| 1 |
ts |
Each ground cloves & nutmeg |
| 1 |
pn |
Salt |
| 2 |
c |
Buttermilk |
| 2 |
ts |
Soda |
| 2 |
|
Eggs; well beaten |
| 3 |
c |
Flour; sifted |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1 |
|
Lemon; juice of |
| 1 |
|
Egg (up to) |
| 1 |
c |
Boiling water |
INSTRUCTIONS
GINGERBREAD: Melt 1 cup butter, then add 2 cups sugar, molasses, ginger,
cinnamon, cloves, nutmeg and salt; mix well. Dissolve soda in the
buttermilk, then add to other mixture. Stir well. Add 2 eggs, stir in
flour. Grease and flour 9x12-inch pan. Bake at 350 for 35-40 minutes. Serve
hot or cold with whipped cream or lemon sauce. LEMON SAUCE: Put 1 cup
sugar, 1/2 cup butter, lemon juice, 1 egg and 1/2 to 1 cup boiling water in
top of double boiler and stir until thick. Serve hot or cold over
gingerbread.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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