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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the Pillsbury Family Cook Book, circa 1963. Ingredients:
1 1/2 cups sifted all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon cinnamon |
3/4 teaspoon ginger |
1/2 teaspoon allspice |
1/2 cup shortening |
1/2 cup boiling water |
1/2 cup firmly packed brown sugar |
1/2 cup molasses |
1 large egg, slightly beaten |
Directions:
1. Preheat oven to 350°.
2. Grease bottom of 8 or 9-inch square pan.
3. Sift flour with salt baking powder soda cinnamon ginger and allspice in mixing bowl.
4. Combine shortening and boiling water.
5. Blend in brown sugar, molasses and egg.
6. Add dry ingredients gradually, mix thoroughly.
7. Pour batter into prepared pan and bake at 350° for 30-40 minutes or until gingerbread springs back when lightly touched in center.
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