The Boston cooking-school cook book

by Fannie Merritt Farmer

Sour Milk Gingerbread

1 cup molasses

1 cup sour milk

2⅓ cups flour

1¾ teaspoons soda

2 teaspoons ginger

½ teaspoon salt

¼ cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.