Description

Next for our Tasting History series - the first of two Soft Gingerbreads baked in pans! For this recipe, rub 2 pounds of sugar and 1 pound of butter into 4 pounds of flour. Add 8 eggs, an ounce of ginger, a pint of milk, and 4 spoons of rose water. Mix this all together and bake for 15 minutes (which is what the baking instructions are for No. 1). We had two separate chefs try this recipe out. Our first chef thought this looked like an easier baking recipe and, not having much baking experience themselves, felt that they could pull it off. They were surprised at how cake-like the end result was, unlike how most folks think of gingerbread today – more firm for cookies and house construction. Overall, they found this to be an easy recipe they would try again, maybe adding a frosting to the top. Jolana is another new taste tester for this series! She was ready to give this a big bite after the all-important sniff test. After having a short think about it, Jolana was pretty neutral about this gingerbread. Not a big winner for her but nothing terrible.

Type of Resource

Photograph

Personal story shared by NYS Library and Archives staff

Date Created

2023-02-01

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