Recipe: Gingerbread

Pictures Tennessee trip Recipes
Early American colonists made gingerbread much as we do today. When Lafayette returned to America in 1784, he wne to Fredricksburg to visit George Washington's mother. She served him mint julep with "spiced gingerbrede." Her recipe included "West India molasses," a "wine glass of brandy," and "the juice and rind of orange" in addition to the usual ingredients.

Deliciously rich, black, and moist. Grandma knew it as "Fort Atkinson Gingerbread" in the popular old brown covered GOLD MEDAL Cook Book that was a treasure trove for brides in the 1870's.
Mix thoroughly
  • 1/2 cup soft shortening
  • 2 tablespoons sugar
  • 1 egg
Blend in
  • 1 cup dark New Orleans molasses
  • 1 cup boiling water
Sift together and stir in
(beating until smooth)
  • 2-1/4 cups sifted flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon

Pour into well-greased and floured 9" square pan. Bake. Cut into 3" squares in pan. Keep hot and serve piping hot with sweetened whipped cream, or with applesauce, or chocolate sauce. TEMPERATURE: 325 F.
TIME: Bake 45 to 50 minutes
AMOUNT: 9 servings

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