Friday, December 16, 2011

Foody Friday - 19th century Gingerbread

During our Christmas party at Fort Larned last weekend our family indulged in LOTS of goodies baked from 19th century recipes. Yap ended up falling in love with traditional gingerbread. I think he must have eaten at least 6 or 7 slices! 

We decided on the way home that we needed to find a similar recipe to make the wonderful gingerbread at home. I happen to have the cookbook A Prairie Kitchen which is a compilation of recipes from the Prairie Farmer magazine between 1841-1900. 

The Gingerbread recipe in The Prairie Kitchen was approved by Yap. 

Soft Gingerbread
published in Prairie Farmer - May 5, 1877

1 c. dark molasses (I only had 3/4 c. light)
1/2 c. packed brown sugar
1/2 c. butter
1 t. ground ginger
1 t. cinnamon
1 egg
1/2 cup sour milk (or buttermilk)
2 1/2 c. flour 
2 t. baking soda
1/3 c. hot tap water 

Preheat the oven to 325 degrees. In a medium saucepan combine the molasses, brown sugar and butter. Heat until just boiling, remove from heat and it cool. Add the ginger, cinnamon, egg, milk and flour and mix well. Carefully add the baking soda to the hot water. It will bubble up. Then add the dissolved soda to the batter. Bake in five mini loaf pans for 45 minutes or until the center is firm. 

I used a regular loaf pan and it took close to an hour and half before the bread was done. I might kick up the heat to 350 next time.   

Wouldn't this make great toast on Christmas morning? 

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