Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| ¾ cup | Brown sugar |
| ¾ cup | Molasses |
| ¾ cup | Melted shortening |
| 2¼ cup | Flour |
| 2½ teaspoon | ROYAL BAKING POWDER |
| ¾ teaspoon | Baking soda |
| 2 teaspoons | Ginger |
| 1½ teaspoon | Cinnamon |
| ½ teaspoon | Cloves |
| ½ teaspoon | Nutmeg |
| 1 cup | Boiling water |
Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350 F. about 40 minutes.
Makes 16 pieces.
Serving Ideas : Serve warm with butter, apple sauce or whipped cream.
NOTES : Coffee Gingerbread 1 recipe Maryland gingerbread 1 cup strong Chase & Sanborn's Coffee Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed Recipe by: 1937 Boston Cooking School Cookbook (from ad in back) Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman <trinette@...> on Feb 09, 1997.