Gingerbread Recipe

From The Home Queen Cook Book of 1893...

Gingerbreads

Soft Gingerbread

One and ½ cups molasses, 1 cup melted butter and lard mixed, 1 cup thick sour milk, 1 and ½ tea-spoons soda, 3 full cups of flour, spice to taste. Stir one way for three or four minutes, pour into a well greased, shallow pan and bake slowly for 15 to 20 minutes.
Mrs. Alice V. Brown, Lisbon, North Dakota.

Gingerbread Snaps

Beat 1 cup butter in a warm bowl until it becomes soft and creamy, then gradually beat into it a cup of sugar, a cup of molasses, and a table-spoon of ginger. Dissolve 1 tea-spoon soda in ½ gill of cold water and stir into the mixture already prepared. Gradually add 3 pts. of flour, beating well all the while, then roll very thin, cut out cakes, and bake in a quick oven.
Mrs. C. Piclohittend, St. Helena, California.

Michigan Ginger Cookies

One cup sugar, 1 cup butter, 1 cup molasses, 1 table-spoon vinegar, 1 table-spoon cinnamon, 2 table-spoons saleratus dissolved in 3 table-spoons hot water. Bake quick.
Mrs. J. A. Ford, Battle Creek, Michigan.

Ginger Cookies Without Shortening

You will be surprised to see how nice they will be, and so much better for children. Two eggs, 1 cup brown sugar, beaten together. Add 1 cup molasses, hot, 1 tea-spoon soda, 1 tea-spoon ginger, a little salt, mix with flour until stiff enough to mold out, roll thin and bake carefully; they burn easily.
Mrs. Alice Clough, Moscow, Idaho.

The Gingerbread Architect:
Recipes and Blueprints for Twelve Classic American Homes

The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More