Living History at Home: Making GingerbreadMay 15, 2020
Do you find yourself baking a lot more than usual? Don't worry, you're not alone. Take a break from Googling how to feed your sourdough starter, and trust us, there's always time to make another batch of cinnamon rolls. Test out your 18th-century baking skills with gingerbread!
Tyler Putman, the Museum's Gallery Interpretation Manager, demonstrates how to make an 18th-century gingerbread recipe, adapted from Hannah Glasse’s 1774 The Art of Cookery, in our latest Living History at Home cooking demonstration.
Adapted from Hannah Glasse’s 1774 The Art of Cookery
- ¾ cup molasses
- ¼ cup cream
- 4 cups flour
- 1 cup sugar
- 2 sticks (1/2 lb.) unsalted butter
- 4 tablespoons ground ginger
- 1 teaspoon ground nutmeg
Directions: Preheat oven to 250°. In a small pot over low heat, combine molasses and cream, stirring occasionally, until warm and mixed. Cut butter into small pieces and in a large bowl mix flour, sugar, and butter until fine-grained and saturated. Add ginger and nutmeg and mix. Add warmed molasses and cream mixture. Stir and mix (by hand or with a beater or mixer) to thoroughly combine. Take portions of the dough (which will still be somewhat crumbly) and roll out into thin sheets (1/4-1/2”thick). Cut round cookies or roll dough into small balls, repeating with new dough until used up. Place cookies on baking sheets and bake in a low oven (250°-300°) for an hour or more, depending on your preference for chewy or crunchy cookies.
You can also test out a recipe for gingersnaps from American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved For Generations by Anne Byrn, which was featured in the Museum's Read the Revolution series.