Maddie's Gingerbread Cookies
One pint of molasses
Cut the butter into the flour. Add the ginger. Having
dissolved the pearl ash [cream of tartar] in a little vinegar, stir it with the
molasses alternately into the other ingredients. Stir it very hard for a long
time, till it is quite light. Knead it a little.
Put some flour on
your paste-board, take out small portions of the dough, and make it with your
hand into long rolls. Then curl up the rolls into round cakes, or twist two
rolls together, or lay them in straight lengths or sticks side by side, and
touching each other.
Put them carefully into buttered pans, and bake them in a
moderate oven, not hot enough to burn them. If they should get scorched, scrape
off with a knife, or grater, all the burnt parts, before you put the cakes
away. You can, if you choose, cut out
the dough with tins, in the shape of hearts, circles, ovals, etc., or you may
bake it all in one and cut it in squares when cold. If the mixture appears to be too thin, add,
gradually, a little more sifted flour.
Aren't recipes from the 1800's grand?
One pint of molasses
One pound of fresh butter
Three pounds of flour, sifted
A small teaspoonful of pearl ash [cream of tarter]or less
A teacup of ginger, or more if it is not strong.
Cut the butter into the flour. Add the ginger. Having
dissolved the pearl ash [cream of tartar] in a little vinegar, stir it with the
molasses alternately into the other ingredients. Stir it very hard for a long
time, till it is quite light. Knead it a little.
Put some flour on
your paste-board, take out small portions of the dough, and make it with your
hand into long rolls. Then curl up the rolls into round cakes, or twist two
rolls together, or lay them in straight lengths or sticks side by side, and
touching each other.
Put them carefully into buttered pans, and bake them in a
moderate oven, not hot enough to burn them. If they should get scorched, scrape
off with a knife, or grater, all the burnt parts, before you put the cakes
away. You can, if you choose, cut out
the dough with tins, in the shape of hearts, circles, ovals, etc., or you may
bake it all in one and cut it in squares when cold. If the mixture appears to be too thin, add,
gradually, a little more sifted flour.
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