Mary Ball Washingtons Gingerbread 1784 Recipes
MARY BALL WASHINGTON'S GINGERBREAD
This is reputed to be the gingerbread recipe used by Mary Ball Washington, mother of George Washington.
Provided by KLHquilts
Categories Quick Breads
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
- Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
- Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
- In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
- Dissolve baking soda in warm water and mix into the batter.
- Remove bowl from mixer and stir in grated orange rind and raisins.
- Turn into prepared pan and smooth the top.
- Bake 45-50 minutes, or until the top springs back when lightly touched.
- Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.
Nutrition Facts : Calories 302.9, Fat 7.4, SaturatedFat 4.2, Cholesterol 51.2, Sodium 180.4, Carbohydrate 54.7, Fiber 1.3, Sugar 29.6, Protein 4.3
MARY BALL WASHINGTON'S GINGERBREAD, 1784
This recipe was found in an old worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe. It was printed many years ago in a women's magazine and has been tucked away in an old recipe box.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper.
- Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well.
- Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together.
- Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water.
- Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve.
Nutrition Facts : Calories 374.8, Fat 9.8, SaturatedFat 5.7, Cholesterol 68.3, Sodium 206.4, Carbohydrate 67.3, Fiber 1.8, Sugar 36.2, Protein 5.8
MARY BALL WASHINGTON'S GINGERBREAD 1784
George Washington's mother is credited with creating this dark, moist cake. It's flavored with molasses, cream sherry, ginger and other spices. This recipe is from the America's Best Recipes Cookbook; that Andrea scooped up at work for me.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Beat butter at medium speed of an electric mixer till creamy; gradually add sugar, beat well. Add honey, molasses and sherry, beat well. Add eggs one at a time, beat well after each addition.
- Combine flour and next 5 ingredients; add to butter mixture alternate with milk, beginning and ending with four mixture. Mix at low speed after each addition till blended. Stir in orange juice, rind and raisins. dissolve soda in warm water; add to batter, stir well. Pour batter into greased 13x9x2 pan. Bake 350 for 40-45 minutes till toothpick tested comes out clean. cool in pan on wire rack.
Nutrition Facts : Calories 304.4, Fat 8, SaturatedFat 4.5, Cholesterol 59.7, Sodium 155.6, Carbohydrate 54.5, Fiber 1.5, Sugar 29.2, Protein 4.7
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