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1796 Honey Gingerbread

It’s another wonderful dish from Amelia Simmons – American Cookery. Gingerbread in the 18th Century! This is an accompanying cooking episode to our Early Chemical Leavening video series. RECIPE: Start with 3 1/2 cups of flour. Add to this 1 tablespoon of ginger, 1 tablespoon of cinnamon, 3 tablespoons of diced candied orange peel, and 1/3 cup of white sugar. In a seperate bowl, beat one egg well and mix in 2/3 a cup of honey. Measure out 1 1/4 cups of sour milk and completely dissolve 1/2 teaspoon of Pearl Ash into it. Add this to your honey and egg mixture, then add to your flour. Turn out onto a floured surface, knead, then roll out to 1/2 or 3/4 inch. Cut in any shape you like, and bake for 25 minutes at 325 degrees.

Chemical Leaving Discussion –

Cookbook: Amelia Simmons, American Cookery –

Tin Kitchen –

Pearl Ash –

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