Sea-Yoyage Gingerbread

Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour, and then mix in a pint of West India molasses and a pound of the best brown sugar. Beat eight eggs till very light. Stir into the beaten egg two glasses or a jill of brandy. Add also to the egg a teacup-full of ground ginger, and a table-spoonful of powdered cinnamon, with a tea-spoonful of soda melted in a little warm water. Wet the flour, etc, with this mixture till it becomes a soft dough. Sprinkle a little flour on your paste-board, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefore spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it out into round cakes. Have ready square pans, slightly buttered; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven, and bake the calves well, seeing that they do not burn.

You may cut them out small with the lid of a cannister (or something similar) the usual size of gingerbread nuts.

These cakes will keep during a long voyage, and are frequently carried to sea. Many persons find highly-spiced gingerbread a preventive to sea-sickness.

Spiced Gingerbread

Sift into a deep pan a pound and a half of flour, and cut up in it half a pound of the best fresh butter. Rub them together, with your hands, till thoroughly incorporated. Then add half a pound of brown sugar, crushed fine with the rolling-pin; a table-spoonful of mixed spice, consisting of equal quantities of powdered cloves, mace, and cinnamon. Also, a table-spoonful of ground ginger, and two table-spoonfuls of carraway seeds. Mix the whole together, and wet it with a pint of West India molasses. Dissolve a small tea-spoonful of pearlash or soda in a very little warm water. Mix it into the other ingredients. Spread some flour on your paste-board, take the dough out of the pan, flour your hands, and knead the dough till it ceases entirely to be sticky. Roll it out into a very thick square sheet; cut it into long straight slips; twist every two slips together, rounding off the ends nicely. Lay them (not too closely) in buttered square pans, and bake them well. As gingerbread burns easily, take care not to have the oven too hot. Instead of forming it into twisted strips, you may cut the sheet of gingerbread-dough into round cakes with the edge of a tumbler, which, as you proceed, must be frequently dipped in flour.

Carraway Gingerbread

Cut up half a pound of fresh butter in a pint of West India molasses and warm them together slightly, till the butter is quite soft. Then stir them well, and add, gradually, a pound of good brown sugar, a table-spoonful of powdered cinnamon, and two heaped table-spoonfuls of ground ginger, or three, if the ginger is not very strong. Sift two pounds or two quarts of flour... Beat four eggs till very thick and light, and stir them, gradually, into the mixture, in turn with the flour, and five or six large table-spoonfuls of carraway seeds, a little at a time. Dissolve a very small tea-spoonful of pearlash or soda in as much lukewarm water as will cover it. Then stir it in at the last. Stir all very hard. Transfer it to a buttered tin pan with straight sides, and bake it in a loaf in a moderate oven. It will require a great deal of baking.

Molasses Gingerbread

Mix together a quart of West India molasses, and a pint of milk. Cut up in them a pound of fresh butter. Set the pan on a stove, or in a warm place till the butter becomes soft enough to stir and mix well into the molasses and milk. They must be merely warmed but not made hot. Then stir in a small teacup of ginger, and a table-spoonful of powdered cinnamon. Add, gradually, a little at a time, three pounds of sifted flour. The whole should be a thick batter. Lastly, stir in a large tea-spoonful of soda, or a smaller one of pearlash or sal-eratus, dissolved in a very little lukewarm water. Bake the mixture either in little tins, or in a large loaf. If the latter, it will require very long baking; as long as a black-cake.