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Recipes from American Cookery
 by Amelia Simmons (1796)


Molasses Gingerbread

One table spoon of cinnamon, one spoonful ginger, some coriander or alspice, put to four tea spoons pearlash, dissolved in half pint of water, four pound flour, one quart molasses, 6 ounces butter, (if in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well ‘till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don’t scorch; before it it put in, wash it with whites and sugar beat together.



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