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"The belly rules the mind."--Spanish Proverb

MARY BALL WASHINGTON'S GINGERBREAD, 1784 Recipe

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This recipe for MARY BALL WASHINGTON'S GINGERBREAD, 1784 is from The Buckley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter

1/2 cup dark brown sugar, packed firmly

1/2 cup light molasses

1/2 cup honey

1/4 cup sherry

1/2 cup warm milk

3 cups sifted all-purpose flour

2 Tablespoons ground ginger

1 1/2 tsp. ground cinnamon

1 1/2 tsp. ground mace

1 1/2 tsp. ground nutmeg

1 tsp. cream of tartar

3 eggs, well beaten

2 Tablespoons grated orange rind

1/4 cup orange juice

1 cup sultanas or raisins

1 tsp. baking soda

2 Tablespoons warm water
Directions:
Directions:
Heat over to 350 degrees. Grease a 13x9x2 inch pan and line with wax paper; grease the wax paper. Cream butter or margarine until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat well. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. Add orange juice, orange rind and raisins. Dissolve the baking soda in the warm water and add that to the batter and mix. Pour into prepared pan. Bake 40 to 50 minutes or until cake is firm in center. Cool and cut into squares. Goes well with whipped cream or ice cream.
Personal Notes:
Personal Notes:
This recipe was found in an old, worn cook book. Many descendants of the President's mother have this recipe. (adapted here for modern baking).

 

 

 

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