Hot water gingerbread

Yield: 1 Servings

Measure Ingredient
½ cup Butter
⅔ cup Boiling water
1 cup Molasses
2¼ cup Flour
1½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Ginger, or
1 teaspoon Ginger
1 teaspoon Cinnamon, and
¼ teaspoon 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 <trinette@...> on Feb 09, 1997.

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