| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Heirloom |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
c |
Light molasses |
| 2 1/2 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cloves |
| 1 |
ts |
Ginger |
| 1 |
c |
Boiling water |
| 2 |
ts |
Soda |
| 2 |
|
Egg whites, stiffly beaten |
|
|
Whipped cream |
INSTRUCTIONS
Grease a 9 x 13 inch pan. Cream shortening, add sugar gradually. Add 2
well beaten egg yolks. Add molasses and stir. Sift together flour, salt
and spices. Dissolve baking soda in boiling water. Add baking soda and
water mixture alternately with flour to the creamed mixture. Fold in
stiffly beaten egg whites. Bake at 350F for 45 minutes. Serve hot with
whipped cream for dessert. Source: Heritage Recipes ch.
Posted to MM-Recipes Digest V3 #260
Date: Mon, 23 Sep 1996 10:29:19 -0400
From: Cindy J Hartlin <chartlin@total.net>
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