[gingerbread]

Molasses Gingerbread. 
One table spoon of  cinnamon,  some  coriander  or  allspice,  put to four tea spoons  pearl ash,  dissolved in half pint  water,  four pound  flour,  one quart  molasses,  four ounces  butter,  (if in summer rub in the  butter,  if in winter, warm the  butter  and  molasses  and pour to the spiced  flour, ) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with  whites  and  sugar  beat together. 
 
 
Gingerbread Cakes, or butter and sugar Gingerbread. 
No. 1. Three pounds of  flour,  a grated  nutmeg,  two ounces  ginger,  one pound  sugar,  three small spoons  pearl ash  dissolved in  cream,  one pound  butter,  four  eggs,  knead it stiff, shape it to your fancy, bake 15 minutes. 
 
 
Soft Gingerbread to be baked in pans. 
No. 2. Rub three pounds of  sugar,  two pounds of  butter,  into four pounds of  flour,  add 20  eggs,  4 ounces  ginger,  4 spoons  rose water,  bake as No. 1. 
 
 
Butter drop do. 
No. 3. Rub one quarter of a pound of  butter,  one pound  sugar,  sprinkled with  mace,  into one pound and a quarter  flour,  add four  eggs,  one glass  rose water,  bake as No. 1. 
 
 
Gingerbread. 
No. 4. Three pound  sugar,  half pound  butter,  quarter of a pound of  ginger,  one doz.  eggs,  one glass  rose water,  rub into three pounds, bake as No. 1. 

American Cookery
Amelia Simmons
1798



Northampton
Massachusetts