17th Century Sugared Gingerbread

“There being no sugar cane in this country, those trees (maples) supply that liquor, which being boiled up and evaporated turns to a kind of sugar somewhat brownish but very good” – Joutel (1687) – In reference to the Plymouth Colony

One of my current manuscripts is set in an New England reenactment village circa 1806. So, researching the times and daily lives of the people of the day has been somewhat extensive for me. From the general store wares, the blacksmith shop and what the people ate – it’s been an interesting adventure.

Food and cooking was a pretty big deal. No going to the store when you ran out of milk or eggs – the woman was out there from sunrise to sunset collecting those eggs and cooking all day over a hot fire.

“She that is ignorant in cookery, may love and obey, but she cannot cherish and keep her husband.” – THE ENGLISH HUSWIFE – Gervase Markham (1615)

So, according to this tidbit – by all accounts I should be divorced. I’m not the best cook (a fact that has been established in more than one post on this blog.) I must add here that I have been truly blessed to have a husband that not only loves to cook – but is darn good at it. We eat well!

In honor of Mother’s Day I thought I’d post a sweet recipe courtesy of our early settlers.

SUGAR GINGERBREAD

Rub one-half pound of butter and one pound of sugar (they used maple – but you don’t have to!) together. Add six well-beaten eggs, then one pound of flour and two tablespoons ginger. Sift together. Back in two square tin sheets for forty minutes in a mild oven. (325 for us.)

Enjoy.

Today’s Coffee: Green Mountain - Southern Pecan