Gingerbread – Again

I needed something quick to take to a party on Friday. Looking in my pantry and through my recipes, I decided to make Gingerbread. It’s easy, portable, and was perfect for a cold, chilly night.

Yes, I’ve blogged about Gingerbread before in a March, 2013 post. But can one ever get enough of this tasty New England dessert? Not me!

Aunt Lil has a very well-used recipe for Gingerbread and it pretty much matches the one I used from a 1949 church cookbook from the First Congregational Society of Chelmsford, Massachusetts.  

The 1949 recipe is from Mrs. David W. Kydd. I did a bit of research on her (in my obsessive way) and found that her first name was Florence and she was born in 1912. She married David Kydd in 1931 and passed away in 1986. They lived their lives mainly in the Chelmsford area where her husband was in the milk business.

So in honor of both Aunt Lil and Florence, here’s their yummy recipe:

  • 1/2 c. sugar
  • 1/2 c. butter
  • 1 egg
  • 1 tsp. baking soda (Aunt Lil used 2 tsp.)
  • 1/2 c . molasses (Aunt Lil used 1 cup)
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 1/2 c. flour (Aunt Lil used 3 cups flour which would have radically changed the texture/taste)
  • 1/2 c. boiling water (Aunt Lil used 1 cup boiling water

Cream sugar and butter 

Add the egg and mix

Add baking soda and mix

Add molasses and mix

Add salt, allspice, cinnamon, and ginger and mix

Add flour and incorporate

Add boiling water and stir – the dough will be very wet!

Bake for one hour in a 350 degree oven

Headed into the oven

In my HASTE to get out the door for the party, I forgot to take a photo of the finished gingerbread. It was excellent and everyone raved about it. The verdict was moist with a rich flavor. This would make a perfect addition to your Thanksgiving or Christmas table. Enjoy.

One Response to “Gingerbread – Again”

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  1. Bev says:

    Yum! I love gingerbread!

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