Great Grandmother’s Gingerbread

Marilynn Ludwig

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 cup sugar
  • 1/2 cup butter and lard, mixed
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cup flour, sifted
  • 1 1/2 tsp soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 cup hot water

Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft but it makes a fine cake. Bake in greased and shallow pan 40 to 45 minutes in moderate oven at 350 degrees.



IN LOVING MEMORY OF
JOHN RICHARD AND CHRISTINE KELLEY


Given by
Stephen, Donna, Brandon, and Allyson





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