Hot Water Gingerbread
A plain, dark molasses gingerbread mixed with boiling water.
Ingredients
- 1 cup molasses
- ½ cup boiling water
- 2¼ cups flour
- 1 teaspoon soda
- 1½ teaspoons ginger
- ½ teaspoon salt
- 4 tablespoons melted butter
Steps
Step 1. Add water to molasses.
Step 2. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously.
Step 3. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.