Title: Ginger Cakes
Categories: Penn Muffins
Yield: 1 Servings
| 1 | c | Shortening |
| 2 | | Egg, well beaten |
| 4 | c | Flour |
| 1 | tb | Water, boiling |
| 1 | pn | Salt |
| 1 | c | Brown sugar |
| 1 | c | Molasses |
| 1 | ts | Soda |
| 1 | ts | Ginger |
Use a mixture of butter and lard for the shortening. Cream the shortening
and sugar together. Add eggs and beat thoroughly. Add the molasses and
baking soda which has been dissolved in the boiling water. Sift the flour
and ginger together and combine with other ingredients. Mix well. Pour into
well-greased muffin pans and bake at 350-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.