Lafayette Gingerbread Recipe

Must see Rheims, much famed, 'tis said,

For making kings and _gingerbread_.

MOORE.

Five eggs, half pound of brown sugar, half pound fresh butter, a pint of

sugarhouse molasses, a pound and a half of flour, four tablespoonfuls of

ginger, two large sticks of cinnamon, three dozen grains of allspice,

three dozen of cloves, juice and grated peel of two lemons. Stir the

butter and sugar to a cream; beat the eggs very well; pour the molasses

at once into the butter and sugar. Add the ginger and other spice, and

stir all well together. Put in the eggs and flour alternately, stirring

all the time. Stir the whole very hard, and put in the lemon at the

last. When the whole is mixed, stir it till very light. Butter an

earthen pan, or a thick tin or iron one, and put the gingerbread in it.

Bake it in a moderate oven an hour or more, according to its thickness,

or you may bake it in small cakes or little tins.