Gingerbread

1824 English Gingerbread

Posted by Ryan Kerr

Today’s episode features another recipe that ties into our Chemical Leaving Discussion. Although this is a newer recipe than most of our others, it is a great example of early Chemical Leavening.
RECIPE: Start with two cups of flour and stir in two teaspoons of powdered ginger. Mix in one cup of warmed “Light” or “Barbados” molasses. Divide a few tablespoons of milk evenly, and with half of it, dissolve 3/4 teaspoon of pearl ash. In the other half, dissolve one teaspoon of alum. Bake in a well buttered pan or tin for 15 minutes at 400 degrees.

Chemical Leaving Discussion – https://www.youtube.com/watch?v=w_ozzlKJivA&list=PL4e4wpjna1vySZZLECS0Z7dABedvx2-pe

Pearl Ash – http://www.jas-townsend.com/pearl-p-1436.html

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1796 Honey Gingerbread

Posted by Ryan Kerr


1796 Honey Gingerbread 18th century cooking with Jas Townsend and Son S5E16
It’s another wonderful dish from Amelia Simmons – American Cookery. Gingerbread in the 18th Century! This is an accompanying cooking episode to our Early Chemical Leavening video series. RECIPE: Start with 3 1/2 cups of flour. Add to this 1 tablespoon of ginger, 1 tablespoon of cinnamon, 3 tablespoons of diced candied orange peel, and 1/3 cup of white sugar. In a seperate bowl, beat one egg well and mix in 2/3 a cup of honey. Measure out 1 1/4 cups of sour milk and completely dissolve 1/2 teaspoon of Pearl Ash into it. Add this to your honey and egg mixture, then add to your flour. Turn out onto a floured surface, knead, then roll out to 1/2 or 3/4 inch. Cut in any shape you like, and bake for 25 minutes at 325 degrees.

Chemical Leaving Discussion – https://www.youtube.com/watch?v=w_ozzlKJivA&list=PL4e4wpjna1vySZZLECS0Z7dABedvx2-pe

Cookbook: Amelia Simmons, American Cookery – http://ift.tt/1GaDRkG

Tin Kitchen – http://ift.tt/2mk1BS1

Pearl Ash – http://ift.tt/2mkeSKc

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