Description

Welcome back to our Tasting History series and part two of Soft Gingerbreads baked in pans! This is the same recipe from last week: 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. We had two separate chefs try this recipe out. Our second chef really enjoys gingerbread and wanted to see how this would turn out. They said the batter was very heavy and, since they were doing this the 18th century way, their arm got tired fast. Overall, they felt this was a little lacking in the taste department. Let’s see if our taste tester agrees… Taste tester Matt has made his Tasting History return! Right back into the swing of things, Matt went in with a sniff test. You can see the concentration in his eyes. Next up, the bite followed by a contemplative chew. In the end, this wasn’t Matt’s favorite, but he didn’t think it was awful.

Type of Resource

Photograph

Personal story shared by NYS Library and Archives staff

Date Created

2023-02-01

Submitted By

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