Recipe: Mary Ball Washington's Gingerbread (1784)

MARY BALL WASHINGTON'S GINGERBREAD, 1784

1/4 cup butter or margarine
1/2 cup dark brown sugar
1/2 cup light molasses
1/2 cup honey
1/4 cup sherry (optional)
1/2 cup warm milk
3 cups sifted flour
1 cup raisins
1 tsp. baking soda
1/4 cup orange juice
2 Tbsp. ginger
1 1/2 tsp. cinnamon, nutmeg and mace
1 tsp. cream of tartar
3 eggs, well beaten
2 Tbsp. grated orange rind
2 Tbsp. warm water

Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch pan; line with waxed paper and grease paper.

Cream butter until light; add brown sugar and beat well. Add molasses, honey, sherry and milk; beat well.

Sift flour, spices and cream of tartar together and add alternately with beaten eggs to sugar mixture. Add rind, juice, raisins and soda dissolved in warm water.

Bake in prepared pan 45 to 50 minutes or until firm in center. Cut into squares.

Serves 12