| 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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