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Ginger Cakes

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Muffins Penn dutch


  • 1 c Shortening
  • 1 c Brown sugar
  • 2 Egg, well beaten
  • 1 c Molasses
  • 4 c Flour
  • 1 ts Soda
  • 1 tb Water, boiling
  • 1 ts Ginger
  • 1 pn Salt


Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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