Muster Gingerbread

For tomorrow's history group presentation, which focuses on the northern part of the colonies, I decided to make "Muster Gingerbread" from the Plimoth Colony Cook Book.  It is easy, has a good story (although I think more from the 19th Century than the 18th, but no provenance was given), and makes many pieces.

I forgot to take photos when I started the process, and just have one showing how I propped up the molasses jar to drain as much as possible.  Then I went for a walk.  After I returned, I added the melted butter and buttermilk, then mixed - very carefully, because the bowl was overfull.

That might be, in part, because I was doubling the recipe.  However, I used only a cup and a half each of molasses and butter, because the proportions seemed awry if you want cookies.  Too much liquid.  And I was right as I ended up with a fluffy batter, a bit thick but definitely more for cake than cookies:

Photo taken about fifteen minutes into baking.  The chemical reaction between the baking soda and the acid in both the molasses and the buttermilk caused the rise.  My other change was to increase the ginger to a full tablespoon each, and add a teaspoon of ground cinnamon per recipe.

[Historical note:  Baking soda is a modern addition, having first been isolated in somewhere between 1791 and 1801, but not available generally until the middle of the 19th Century.  It is more likely that pearlash was used, but even so, that might be post-Revolutionary War.  I decided to bake this recipe even though I have other gingerbread/gingerbrede receipts that would be more historically accurate, because I think the group won't care and they'd like the name and find it appropriate to the discussion.]

The gingerbread baked well but took longer than the recipe said, of course, since it was written for cookies.  I would have had to add a LOT of flour to make a cooky-rolling stiffness, and I didn't want to make THAT many cookies.  Maybe if I had thought to scale everything else to 1.5 times, or even doing just a single batch with more flour.  Experiments for another day.

These came out quite tastily:

The decorative pan made distinct designs which are not terribly visible except on the bottom right quadrant of the photograph, but the cake is a bit crisper than the ones baked in the other two pans.  I now have a high-piled platter of pieces of gingerbread for people to enjoy tomorrow.