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Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
Card 1 Back:
1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
---
# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm. -
Old Fashioned Gingerbread
Card 1 Front of recipe RCA0009-20260629-0083
Old Fashioned Gingerbread
Ingredients:
1/2 cup fresh churned butter 1 tablespoon ground ginger
1/2 cup sugar 1 tablespoon baking soda
1 cup molasses 2 1/2 cups flour
1 teaspoon salt 2 eggs
1 teaspoon cinnamon 1 1/2 cups buttermilk
1 teaspoon ground cloves
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven
6. Bake for 40 minutes at 350°.
Note: this recipe is over 200 years old.
Card 1 Back of recipe RCA0009-20260629-0083
I baked a pan full of gingerbread
and left it on the stove to cool while
I went for a ride in the country.
When I got back, half the cake was
gone. Later that day, my sister and
her husband confessed that they
had taken half the gingerbread. It
was all right with me. Whatever I
have that somebody wants, they can
have it.
-- Mae Stevens
---
# Old Fashioned Gingerbread
*Recipe from the kitchen of Mae Stevens*
*I baked a pan full of gingerbread and left it on the stove to cool while I went for a ride in the country. When I got back, half the cake was gone. Later that day, my sister and her husband confessed that they had taken half the gingerbread. It was all right with me. Whatever I have that somebody wants, they can have it.*
## Ingredients
- 1/2 cup fresh churned butter
- 1/2 cup sugar
- 1 cup molasses
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 Tbsp ground ginger
- 1 Tbsp baking soda
- 2 1/2 cups flour
- 2 eggs
- 1 1/2 cups buttermilk
## Instructions
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven.
6. Bake for 40 minutes at 350°. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
---
# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Apple Pan Dowdy
Here's what's cookin' Apple Pan Dowdy Serves
Recipe from the kitchen of
Set the oven at 350°. Butter
a 1½ quart baking dish
Put in the baking dish:
3 cups tart apples, peeled & sliced.
Sprinkle with
½ c molasses or brown sugar
¼ teaspoon nutmeg
¼ t cinnamon
¼ t salt
Bake until the apples are soft.
Back:
Meanwhile prepare
Cottage Pudding batter
Spread it over the apples. Continue
baking until the top is brown & crusty
(about 25 min.)
Serve from the dish or turn out with
the apples on top.
Serve with Hard Sauce or
whipping cream.
---
# Apple Pan Dowdy
## Ingredients
- 3 cups tart apples, peeled and sliced
- 1/2 cup molasses or brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Cottage Pudding batter (prepared separately)
## Instructions
1. Set the oven to 350°F. Butter a 1 1/2 quart baking dish.
2. Put the peeled and sliced apples into the baking dish.
3. Sprinkle over the apples: the molasses or brown sugar, nutmeg, cinnamon, and salt.
4. Bake until the apples are soft.
5. Meanwhile, prepare a Cottage Pudding batter.
6. Spread the Cottage Pudding batter over the softened apples.
7. Continue baking until the top is brown and crusty (about 25 minutes).
8. Serve from the dish, or turn out with the apples on top.
9. Serve with Hard Sauce or whipping cream.
## Editor's Notes
- **"Here's what's cookin'"** — Pre-printed decorative header on the recipe card; not part of the recipe title.
- **"Serves"** — The word "Serves" appears on the card header after the title but no number follows; the yield/serving count was never filled in and has been omitted.
- **"Recipe from the kitchen of"** — Pre-printed attribution line on the card; no name was filled in, so no attribution line has been added.
- **"Meanwhile prepa—"** — The word is cut off at the top of the back of the card, obscured by tape. Context makes clear the intended word is "prepare," transcribed accordingly in the Instructions.
- **"Cottage Pudding batter"** — A standard mid-century preparation: a simple white cake batter (butter, sugar, egg, flour, milk, baking powder, vanilla). The recipe as written assumes the cook knows or has a separate source for this batter; it is not provided on this card. This is a significant omission.
- **"Hard Sauce"** — A classic accompaniment: creamed butter and sugar (sometimes with brandy or vanilla), served firm or at room temperature over warm puddings and cobblers.
- **Baking time for the apple-softening phase** — No time is given for the first bake (apples only). The card instructs "bake until the apples are soft," leaving duration to the cook's judgment. Typically 15–20 minutes at 350°F for sliced apples.
- Instructions are split across both sides of the card.
**Completeness tag:** `significant-gaps`
**Source type:** `personal` -
Aunt Myrls Baked Beans
(Aunt Myrls Baked Beans)
Soak over night what would be about 2 qts.
Add water to about an inch over the beans
(cold)
* add ½ tsp. soda bring to a boil, Boil until
when you test a few beans in spoon, blow
on them if the skins began to crack or peal
Pour off- put in Pot.
I mix the mixture in a qt dipper.
2 or 3 Tblsp. molasses ½ dipper of water.
1 tsp salt- cut up small onion- pepper as you
like it. I put a dash or two- one to two tsps.
prepared mustard
some use brown sugar to sweeten more
Mix well Pour over beans- add water
to cover. You add more water- a time or
two, because they will be to dry.
I usually bake them about 6 hrs. 350°-
* watch the soda water- it might boil
up and over if it boils to hard.
Orla and I always liked the taste of the
beans, rather then the other spices. ha.
Now my dear I hope you can figure
this out. So Frank must of liked them
the way we did. ha. You know that
scamp never told me he liked those beans.
ha.
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---
# Aunt Myrls Baked Beans
## Ingredients
- About 2 qts dry beans, soaked overnight
- 1/2 tsp baking soda
- 2 or 3 Tbsp molasses
- 1/2 dipper of water
- 1 tsp salt
- 1 small onion, cut up
- Pepper, to taste (a dash or two)
- 1 to 2 tsp prepared mustard
- Brown sugar, to sweeten more (optional)
- Water to cover
## Instructions
1. Soak beans overnight in enough water to cover by about an inch (cold water).
2. Add 1/2 tsp baking soda and bring to a boil. Boil until when you test a few beans in a spoon and blow on them, the skins begin to crack or peel.
3. Pour off the water and put beans in pot.
4. In a qt dipper, mix together the molasses, water, salt, cut up small onion, pepper, and prepared mustard. Some use brown sugar to sweeten more.
5. Mix well and pour over beans. Add water to cover.
6. You will need to add more water a time or two during baking, because they will be too dry.
7. Bake at 350° for about 6 hours.
8. Watch the soda water — it might boil up and over if it boils too hard. -
New-Fashioned Boston Beans
NEW-FASHIONED
BOSTON BEANS
(Basic recipe — Makes 6
servings)
1 pound dried navy
or pea beans
Water
6 strips bacon, cut
into 1½x1-inch
pieces
3 tablespoons
brown sugar,
packed
3 tablespoons
molasses
3 tablespoons
ketchup
½ cup chopped
onion
1½ teaspoons salt
½ teaspoon dry
mustard
2 cups water
OVEN METHOD: (6
hours, 30 minutes baking
time) Wash beans thor-
oughly and soak overnight
in enough cold water to
cover. The next day, drain
off water. Place beans in
4-quart Dutch oven. Add 4
cups water. Cook over
high heat until mixture
comes to a boil, about 10
minutes. Reduce heat to
low. Cover and simmer 20
minutes. Pour beans with
liquid into 2-quart glass
casserole or bean pot. Stir
in bacon, brown sugar,
molasses, ketchup, onion,
salt, mustard and 2 cups
water. Cover. Bake in 300-
degree oven 5½ hours,
adding some hot water if
necessary during the last 2
hours to keep beans moist.
Uncover. Bake 30 minutes
more.
Back:
PRESSURE COOLER
METHOD: (1 hour, 8 min-
utes plus 20 minutes wait-
ing time) Use ingredients
listed in basic recipe, but
reduce salt to ½ teaspoon
and water to 3 cups and
add ¼ cup cooking oil and
1 tablespoon salt for soak-
ing beans. Wash beans
thoroughly. Soak beans
overnight in ¼ cup cook-
ing oil, 1 tablespoon salt
and enough water to cov-
er. The next day, drain off
water.
Fry bacon in 4-quart
pressure cooker over medi-
um heat until crisp, about
8 minutes. Add drained
beans, brown sugar, mo-
lasses, ketchup, onion, ½
teaspoon salt, mustard and
3 cups water. Close cover
securely. Place over high
heat. Bring to 15 pounds
pressure, according to
manufacturer's directions
for your pressure cooker,
about 10 minutes. When
pressure is reached (con-
trol will begin to jiggle),
reduce heat immediately
and cook 50 minutes. Re-
move from heat. Let pres-
sure drop of its own ac-
cord, about 20 minutes.
SLOW COOKER METH-
OD: (6 hours, 8 minutes
cooking time) Use ingredi-
ents listed in basic recipe,
but use 6 cups water.
Wash beans thoroughly
and soak overnight in 6
cups cold water in 3½-
quart slow cooker. The
next day, cover and cook
on high setting 3 hours or
until beans are tender. Fry
bacon in 10-inch skillet
over medium heat until
browned, about 8 minutes.
(Do not drain.) Drain beans
in colander, reserving
cooking liquid. Combine 2
cups reserved cooking liq-
uid, bacon with bacon
drippings, brown sugar,
molasses, ketchup, onion,
salt and mustard in slow
cooker. Stir in drained
beans. Cover and cook on
high setting 3 hours more.
---
# New-Fashioned Boston Beans
*Serves 6*
## Ingredients
### Base Recipe
- 1 lb dried navy or pea beans
- 6 strips bacon, cut into 1 1/2 x 1 inch pieces
- 3 Tbsp brown sugar, packed
- 3 Tbsp molasses
- 3 Tbsp ketchup
- 1/2 cup onion, chopped
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 2 cups water (plus additional water for soaking and parboiling)
---
## Method 1 — Conventional Oven
*Total time: approximately 7 hours (plus overnight soak)*
### Additional Ingredients
- 4 cups water (for parboiling)
- Hot water as needed during baking
### Instructions
1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain.
2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water.
3. Bring to a boil over high heat — approximately 10 minutes.
4. Reduce heat, cover, and simmer 20 minutes.
5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot.
6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water.
7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist.
8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned.
---
## Method 2 — Pressure Cooker
*Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)*
### Modified Ingredients
- Reduce salt to 1/2 tsp (from base recipe)
- Reduce water to 3 cups (from base recipe)
- Add 1/4 cup cooking oil (for soaking)
- Add 1 Tbsp salt (for soaking only)
### Instructions
1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain.
2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat.
3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker.
4. Close cover securely according to manufacturer's directions.
5. Bring to 15 pounds pressure over high heat — approximately 10 minutes.
6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes.
7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release.
---
## Method 3 — Slow Cooker
*Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)*
### Modified Ingredients
- Increase water to 6 cups (from base recipe)
### Instructions
1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water.
2. The next day, cover and cook on high setting for 3 hours or until beans are tender.
3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat.
4. Drain beans in a colander, reserving cooking liquid.
5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker.
6. Stir in drained beans.
7. Cover and cook on high setting 3 hours more. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
Back: blank
---
# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream. -
Shoo-Fly Pie
SHOO-FLY PIE
A good old Pennsylvania Dutch Recipe!
For the liquid part:
½ CUP MOLASSES
½ CUP HOT WATER
½ TEASPOON BAKING SODA
For the crumb part:
¼ CUP SHORTENING
1 CUP BROWN SUGAR
1½ CUPS FLOUR ¼ Tsp. SALT
1 Tsp. CINNAMON
A LITTLE NUTMEG, GINGER
and CLOVES
Combine the dry ingredients and work
in the shortening to make crumbs. Into
an unbaked pie shell, put crumbs and
liquid in alternating layers with crumbs
on bottom and top. Bake in hot oven 450
degrees, for 15 minutes, then reduce heat
to 350 degrees for 20 minutes.
To the Pennsylvania Dutch housewife
Baking day was important. From the big
outdoor oven she produced countless
cakes, pies and loaves of golden-crusted
bread.
Back:
...y memorable moments
...y when you visit the
estoga Crafts Product by L. E. Smith Wholesale Distributors, Gettysburg, P...
---
# Shoo-Fly Pie
*A good old Pennsylvania Dutch Recipe!*
## Liquid Part
- 1/2 cup molasses
- 1/2 cup hot water
- 1/2 tsp baking soda
## Crumb Part
- 1 unbaked pie shell
- 1/4 cup shortening
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- A little nutmeg, ginger, and cloves
## Instructions
1. Combine the dry ingredients and work in the shortening to make crumbs.
2. Into an unbaked pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top.
3. Bake in hot oven 450 degrees for 15 minutes, then reduce heat to 350 degrees for 20 minutes. -
Pumpkin Pie
Fred Meyer Nutrition Centers
PUMPKIN PIE
1½ cup mashed cooked pumpkin
½ teaspoon sea salt
1 cup milk
2 beaten eggs
½ cup molasses
2 tablespoons raw sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon ginger
Blend together all ingredients. Pour into walnut pie crust. Bake in 450° oven for
15 minutes. Reduce to 350° for approximately 40 more minutes, or until
firmly set.
Back: blank
---
# Pumpkin Pie
*From Fred Meyer Nutrition Centers*
## Ingredients
- Walnut pie crust
- 1 1/2 cups mashed cooked pumpkin
- 1/2 tsp sea salt
- 1 cup milk
- 2 beaten eggs
- 1/2 cup molasses
- 2 Tbsp raw sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/4 tsp ginger
## Instructions
1. Blend together all ingredients.
2. Pour into walnut pie crust.
3. Bake in a 450° oven for 15 minutes.
4. Reduce heat to 350° and bake for approximately 40 more minutes, or until firmly set. -
Frosted Coconut Gingerbread
Frosted coconut Ginger bread
1 egg.
1/2 cup sugar
2 cup sifted flour 1 egg well beaten
1 teasp. Calumet 1 egg well beaten
1/2 " soda 2/3 cup molasses
2 " ginger 3/4 " sour milk
1 " cinnamon 1/3 cup sugar
1/2 " salt 1 egg white stiffly
1/3 cup shortening 1 can Baker's coconut
sift flour, measure add dry ingedients
cream shortening add sugar. and cream together
Back:
add egg. molasses, then flour. with milk. Beat.
Bake in 8x8x2- pan in moderate oven. 325-
20 minutes. then increase heat slightly to 350
for 20 " or longer.
fold sugar into egg white spread on gingerbread
10 minutes before removing from oven. Sprinkle with
coconut. return to oven. to brown coconut.
---
# Frosted Coconut Gingerbread
## Ingredients
### Gingerbread
- 2 cups flour, sifted
- 1 tsp Calumet baking powder
- 1/2 tsp baking soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg, well beaten
- 2/3 cup molasses
- 3/4 cup sour milk
### Coconut Meringue Topping
- 1 egg white, stiffly beaten
- 1/3 cup sugar
- 1 can Baker's Angel Flake coconut (3 1/2 oz / approximately 1 1/3 to 1 1/2 cups)
## Instructions
### Gingerbread
1. Preheat oven to 325°F. Grease an 8x8x2 pan.
2. Sift flour, then measure. Add baking powder, baking soda, ginger, cinnamon, and salt; sift together.
3. Cream shortening and sugar together until light and fluffy.
4. Add beaten egg and molasses to creamed mixture; mix well.
5. Add flour mixture alternately with sour milk, beginning and ending with flour. Beat until smooth.
6. Pour into prepared pan.
7. Bake at 325°F for 20 minutes, then increase heat to 350°F and bake an additional 20 minutes or until nearly done.
### Coconut Meringue Topping
8. Beat egg white to stiff peaks.
9. Fold sugar into beaten egg white until just combined.
10. Spread meringue evenly over gingerbread approximately 10 minutes before removing from oven.
11. Sprinkle coconut generously over meringue.
12. Return to oven and bake until coconut is lightly toasted and meringue is set, approximately 10 minutes.
13. Cool in pan before cutting.
## Editor's Notes
- **"1 can Baker's coconut"** — Baker's Angel Flake Coconut was the dominant retail coconut product of the era. Standard baking can was 3 1/2 oz, yielding approximately 1 1/3 to 1 1/2 cups loosely packed. -
Corn Flake Pudding
Corn Flake Pudding Kath Bagley
1 qt scalded milk
1 1/2 cup corn flakes
1/2 cup molasses
1/2 " sugar
2 egg (beat)
1/4 cup tapioca
1 teasp butter salt
Bake 2 hour in slow oven
(set in pan like custard) Very fine
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---
# Corn Flake Pudding
*From Kath Bagley*
## Ingredients
- 1 quart whole milk, scalded
- 1 1/2 cups corn flakes
- 1/2 cup molasses
- 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup pearl or quick-cooking tapioca granules
- 1 tsp butter
- Pinch of salt
## Instructions
1. Preheat oven to 300°F.
2. Scald milk in a heavy saucepan until just steaming; remove from heat.
3. Stir in corn flakes, molasses, sugar, tapioca, butter, and salt.
4. Allow mixture to cool slightly, then stir in beaten eggs.
5. Pour into a greased baking dish.
6. Set baking dish in a larger pan filled with hot water (water bath).
7. Bake at 300°F for 2 hours, until pudding is set and a knife inserted in the center comes out clean.
8. Serve warm or chilled. -
Soft Molasses Cookies
Soft Molasses Cookies in 4/1965
at m
Marie H
2 level tsp soda in 1/4/ 1960
½ cup Molasses
Let foam few minutes
¼ cup butter + ¼ lard melted (or margarine)
Beat 1 egg add ½ cup sugar
Mix to-gether to add
2 tbs water 1 tably vinegar
2 ¼ cup flour Bake 360
cinnamore - Ginger over 10-12
minutes
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---
# Soft Molasses Cookies
*From Marie, January 4, 1960*
## Ingredients
- 2 level tsp baking soda
- 1/2 cup molasses
- 1/4 cup butter + 1/4 lard, melted (or margarine)
- 1 egg
- 1/2 cup sugar
- 2 Tbsp water
- 1 Tbsp vinegar
- 2 1/4 cups flour
- Cinnamon
- Ginger
## Instructions
1. Combine 2 level tsp baking soda into 1/2 cup molasses. Let foam for a few minutes.
2. Melt 1/4 cup butter and 1/4 lard together (or use margarine).
3. Beat 1 egg, then add 1/2 cup sugar.
4. Mix together, then add 2 Tbsp water and 1 Tbsp vinegar.
5. Stir in 2 1/4 cups flour, cinnamon, and ginger.
6. Bake at 360°F for 10–12 minutes.