HFF 3.15: Revolutionary

The Challenge:  A revolutionary recipe, technique, ingredient, or a recipe from a revolutionary time.

The Recipe: Molasses Gingerbread from American Cookery (the first book of American recipes published in the US)

One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash, dissolved in half pint water, four pound flour, one quart molasses, four 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 is put in, wash it with whites and sugar beat together.

The Date/Year and Region: Hartford, Connecticut, 1798 (first ed 1796)

How Did You Make It: I mixed together 1.5 tsp cinnamon, 1 tsp coriander, and 2 lb flour, then rubbed into that 2 oz butter. To this, I added 1 pint molasses, and 2 Tbsp* baking soda dissolved in 1/2 cup of water. A thick, sticky dough resulted. I opted to bake it in a 9×13 pan; the gingerbread was fully baked after about 30 minutes at 350F. 

* Should have been half this amount; the modern substitution seems to be baking soda = 1/2 amount of pearl ash. Next time, I may just have to order some real pearlash...

Time to Complete: About 15 minutes to mix up, and 30 to bake.

Total Cost: $5 for molasses

How Successful Was It?: Tasty, and just a tad dense. It was well received at the Regency Society picnic.

How Accurate Is It?:  Pearl ash can apparently leave a bitter taste, which was not the case with the baking soda. Using the proper leavener or the proper (smaller) amount of the substitute may give a denser bread; made as it was, the dough doubled in thickness while baking. I probably should have mixed/kneaded the dough for longer, to make it truly stiff. I estimated the amount of coriander, as the receipt only said 'some'. I forgot the egg wash. The pan worked, but I need to do more research on when to use a flat pan versus a mold for gingerbread.

Unassuming, but quite palatable.