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Cooking (and Contemplating) New England

"Gingerbread Cakes"—another offering from Amelia Simmons’s “first American cookbook” (1796)

Amelia’s “veddy English” Gingerbread Cakes, enjoyed with a “nice cuppa”


Gingerbread: The History
Simmons’s recipe is closely based on one in an English cookbook, Hannah Glasse’s Art of Cookery Made Plain and Easy (see our blog post on her chowder recipe). Indeed gingerbread had a long history in England before it crossed the Atlantic. The earliest gingerbreads were made with grated crumbs from the finest type of wheat bread, the manchet (see our blog post thereon), were sweetened with honey rather than sugar or molasses, and were often dyed red, violet, or yellow. In the course of the seventeenth century, flour began to replace the manchet crumbs and sugar or treacle (molasses to us Yanks) the honey, while the garish coloring gradually faded away.  Read More 

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