Ancient Gingerbread

This is one of my first recipes. I started making it when I was probably a freshman in high school and it was always one of my mom’s favorite things I would make. It was out of the first Jewish cookbook I ever got. Fresh it is great with Cool Whip or butter (for breakfast). If any of it lasted my mom would cut it into cubes and pour milk on it like cereal.

1/2 cup of shortening or butter
1/2 cup sugar
1 egg
1 cup molasses (or equivalent ingredient combo)
1 cup hot water
1 1/2 teaspoon baking soda
1 teaspoon of cinnamon and ground ginger each
1/2 teaspoon salt
2 1/2 cups sifted flour
Cream the sugar and shortening together. Blend in the beaten egg. Mix the molasses and hot water separetly then mix with the sugar, shortening and egg. Then sift the dry ingredients. Combine with wet ingredients in stages, mixing after each stage. Line a 9 inch square pan, or a loaf pan, with wax paper (or parchement) and turn the batter into the pan. Bake 45 minutes at 350 degrees. Then cut it into squares and serve!

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