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Title: Hot Water Gingerbread Categories: Gingerbread Yield: 1 Servings 1/2 c Butter 2/3 c Boiling water 1 c Molasses 2 1/4 c Flour 1 1/2 ts Baking soda 1/2 ts Salt 2 ts Ginger, or 1 ts Ginger 1 ts Cinnamon, and 1/4 ts Cloves Melt butter in hot water, add molasses, and dry ingredients mixed and sifted. Beat vigorously. Bake in buttered shallow pan 35 to 40 minutes; in greased muffin pans or bread stick pans 20 to 35 minutes in a moderate oven (350 F.). NOTES : Cambridge Gingerbread. Add 1 egg, well beaten, to liquids before incorporating flour. Recipe by: 1937 Boston Cooking School Cookbook Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman |