Ingredients
2 cup all-purpose flour
1 cup molasses
3/4 cup buttermilk
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1 10x sugar
Directions
1>. Preheat oven to 3250F. Grease and flour 9 x 9 x 2-inch baking
pan. Into large bowl measure all ingredients except 10X sugar; with
mixer at low speed, beat until blended, constantly scraping bowl.
Increase speed to medium and continue beating for 3 minutes. 2>. Pour
batter into pan and bake 1 hour or until a toothpick inserted in the
center comes out clean. Cool completly on wire rack. 3>. Sprinkle top
with 10X sugar.
Servings: 1 servings
Colonial Gingerbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. However, mostly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something we still use today. Additionally, he describes how the cooks of his times made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and asafoetida. Moving on, we have some interesting books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices created a surge in publications on food, most of which are kept safe in private libraries. During the following few centuries, the upper-class families of Europe strove to offer the most extravagent meals, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. By the advent of the 1900s, cooking books are greatly in demand mostly as a result of higher levels of literacy, more spare time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Colonial Gingerbread recipe.
