Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 31. One of the earliest known cookbooks by an African American author.
The combination of soda (baking soda) and cream of tartar (cream of tartar) creates a double-acting leavening system that produces carbon dioxide gas when mixed with liquid and again when heated, resulting in a tender, risen gingerbread. The acidic sour cream activates the baking soda immediately, while the molasses provides moisture and its invert sugars keep the bread soft. Lard creates a tender crumb because its fat crystals are larger than butter's, coating flour proteins and limiting gluten development.
The dough can be made, rolled, and cut into squares up to 24 hours ahead. Layer the cut squares between parchment paper in an airtight container and refrigerate. Bring to room temperature for 15 minutes before baking for best rise and texture.
Store completely cooled gingerbread squares in an airtight container at room temperature for up to 1 week. The molasses will keep them moist and they may even improve after a day or two as the spices meld. For longer storage, freeze in a zip-top freezer bag for up to 3 months; thaw at room temperature.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Put the soda and cream tartar in the flour, knead well, roll, cut in squares, and bake on sheets.
