| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gingerbread | 1 | Servings | ||
INGREDIENTS
| 1/4 | lb | Butter |
| 1/4 | lb | Flour |
| 1/4 | lb | Brown sugar |
| 1/2 | ts | Ginger |
| 1 | oz | Candied lemon peel |
INSTRUCTIONS
Work butter into flour, using hands. When well mixed, add sugar, ginger, and lemon peel cut in small pieces, mixing with hands. Reserve 1/2 cup. Press 2 1/2 inches thick into a buttered pan, and sprinkle with reserved mixture. Bake in moderate oven (350 F.), cut in squares, and let stand until cold; then remove from pan. 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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