Gingerbread has been a Christmas favorite for centuries, though it's really a cookie, not bread. The original name for it was "gingerbras", on Old Fench term meaning preserved ginger.

This recipe comes from An Army Wife's Cookbook by Alice Kirk Grierson. Mrs. Grierson was the wife of Col. Benjamin H. Grierson, commander of the 10th U.S. Cavalry. Co. A of the 10th Cavalry was stationed at Fort Larned from the summer of 1867 to January 2, 1869.

This is a modern version of the recipe originally found in Mrs. Grierson's cookbook.

1 1/2 cups molasses 3 tsp baking soda
1 cup sugar 1 scant cup butter
2 large eggs 1 1/2 cups buttermilk
3 1/2 cups flour ginger to taste

Bake either in small cakes or in sheets.

Cream butter and sugar together. Beat in eggs.

Stir baking soda into molasses and mix until foamy. Add molasses mixture to creamed mixture.

Sift flour and ginger together and add to creamed mixture, alternately with buttermilk.

Pour batter into two greased cake pans.

Bake in a 375° oven for 35 minutes or until done.

Last updated: December 19, 2018

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