Archive recipe

Gingerbread Cakes, or Butter and Sugar Gingerbread

Name: Gingerbread Cakes, or Butter and Sugar Gingerbread
Ingredients: 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

A historic early American dish of flour, nutmeg, ginger, sugar and spoons pearl ash dissolved in cream. Adapted from Gingerbread Cakes, or Butter and Sugar Gingerbread, from American Cookery (1796).

Adapted from Gingerbread Cakes, or Butter and Sugar Gingerbread, in American Cookery (1796), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/gingerbread-cakes-or-butter-and-sugar-gingerbread.md.

The dish

2 of 7 items checked

Gingerbread Cakes, or Butter and Sugar Gingerbread

www.gutenberg.org

2 of 7 items checked · 4 aisles

Produce

2 ozginger

Dairy & Eggs

3 smallspoons pearl ash dissolved in creamChecked by You
1 lbbutter
4eggs

Pantry / Durable

3 lbflour
1 lbsugar

Spices & Seasoning

1nutmegChecked by You

Cooking Instructions

knead it stiff
shape it to your fancy
bake 15 minutes

Adapted from Open Recipe Archive · American Cookery (1796; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)