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.