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|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1 1⁄2 Teaspoon|
|Ginger||1 1⁄4 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
Calories 876 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 6.9 g34.7%
Trans Fat 3.4 g
Cholesterol 52.9 mg17.6%
Sodium 810.9 mg33.8%
Total Carbohydrates 149 g49.8%
Dietary Fiber 3 g11.9%
Sugars 72.1 g
Protein 10 g19.6%
Vitamin A 1.4% Vitamin C 0.74%
Calcium 21.1% Iron 44.5%
*Based on a 2000 Calorie diet
Sift flour with soda, salt, and spices and set aside.
Cream shortening until fluffy, then add sugar, a little at a time, beating well after each addition.
Beat in egg.
Combine molasses and boiling water and add alternately with the sifted dry ingredients, beginning and ending with the dry and beating after each addition just enough to mix.
Pour into a greased, wax-paper-lined 9" x 9" x 2" pan and bake 50-60 minutes until gingerbread pulls from sides of pan and is springy to the touch.
Cool gingerbread upright in its pan on a wire rack.
Cut in large squares and serve.