| 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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