| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gingerbread |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2/3 |
c |
Boiling water |
| 1 |
c |
Molasses |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ginger, or |
| 1 |
ts |
Ginger |
| 1 |
ts |
Cinnamon, and |
| 1/4 |
ts |
Cloves |
INSTRUCTIONS
Melt butter in hot water, add molasses, and dry ingredients mixed and
sifted. Beat vigorously. Bake in buttered shallow pan 35 to 40 minutes; in
greased muffin pans or bread stick pans 20 to 35 minutes in a moderate oven
(350 F.).
NOTES : Cambridge Gingerbread. Add 1 egg, well beaten, to liquids
before incorporating flour.
Recipe by: 1937 Boston Cooking School Cookbook
Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman
<trinette@corecom.net> on Feb 09, 1997.
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