Put butter and molasses in saucpan and cookk until boiling point is reached. Add milk and dry ingredients, mixed and sifted. Beat vigorously. FIll buttered shallow pan and bake 30 to 40 minutes; or fill buttered muffin tins or bread stick pans 2/3 full and bake 20 to 35 minutes in a moderate oven (350 F.). NOTES : Boston Gingerbread or Soft Molasses Gingerbread. Add 1 egg, well beaten, and 2 tablespoons shortening to Sour Milk Gingerbread Recipe by: 1937 Boston Cooking School Cookbook Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 1|
|Calories from Fat: 1131 (39%)|
|Amt Per Serving||% DV|
|Total Fat 125.6g||167 %|
|Saturated Fat 77.7g||388 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 322.1mg||99 %|
|Sodium 3139.2mg||108 %|
|Potassium 2997.1mg||79 %|
|Total Carbohydrate 402g||118 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 388.4g|
|Protein 38.3g||55 %|
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Calories per serving: 2871
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