Title: Gingerbread
Categories: Penn Cake
Yield: 1 Servings
| 1 | c | Brown Sugar |
| 1/4 | c | Butter, Melted |
| 1/2 | c | Sour Milk |
| 2 | c | Flour |
| 1 | | Egg, Well Beaten |
| 2 | ts | Ginger |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Soda |
Mix the butter and sugar together and add the egg. Sift the dry ingredients
together and add alternately with the milk. Beat vigorously for 2 minutes.
Pour into a shallow, buttered baking and bake at 350øF for 30 minutes.
Serve hot or cold, plain, with whipped cream, or with Cream Filling for
Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.