Recipes from old cookbooks published in the 1800s
SOFT MOLASSES GINGERBREAD
Melt a teacup of butter—mix it with a pint of molasses, a tablespoonful of ginger, a pint of flour, and a couple of beaten eggs. Fresh lemon peel, cut into small strips, improves it. Dissolve a couple of teaspoonsful of saleratus* in half a pint of milk, and stir it into the cake. Add flour to render it of the consistency of unbaked pound cake. Bake it in deep pans about half an hour.
* saleratus – sodium bicarbonate (or sometimes potassium bicarbonate)
Melt a piece of butter of the size of a hen’s egg and mix it with a pint of nice molasses, add a tablespoonful of ginger, and a quart of flour. Dissolve a heaping tablespoonful of saleratus* in half a pint of milk, strain and mix it with the rest of the ingredients. Add sufficient flour to enable you to roll it out easily. Roll it out about half an inch thick, and bake it on flat tins in a quick oven. Gingerbread made in this manner will be light and spongy if baked quick, and made of nice molasses, but it will not keep good so long as hard gingerbread.