| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gingerbread | 1 | Servings | |
INGREDIENTS
| 1 | c | Molasses |
| 1/3 | c | Butter |
| 1 | c | Sour milk |
| 2 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1 3/4 | ts | Baking soda |
| 2 | ts | Ginger, or |
| 1 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/4 | ts | Clove, or |
| Nutmeg |
INSTRUCTIONS
Put butter and molasses in saucpan and cookk until boiling point is reached. Add milk and dry ingredients, mixed and sifted. Beat vigorously. FIll buttered shallow pan and bake 30 to 40 minutes; or fill buttered muffin tins or bread stick pans 2/3 full and bake 20 to 35 minutes in a moderate oven (350 F.). NOTES : Boston Gingerbread or Soft Molasses Gingerbread. Add 1 egg, well beaten, and 2 tablespoons shortening to Sour Milk Gingerbread 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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