Subject: 1950s light-colored Gingerbread
Date: 9/29/2020, 7:03 AM
On 9/28/2020 2:37 PM, Sharon wrote:
Hi, you do recipe searches, is that correct?
I have been looking for a recipe for what I thought was standard, or traditional gingerbread,
or the type always served to me regularly as a child, in mid 1950s-1960s, Fort Worth, TX.
Iíve never been able to find anything like it, have looked since at least 1980s. All the
so-called traditional or standard gingerbread recipes I see are nothing like it all.
You wonít find it online, also doubt itís in any recipe books after 1970s. This was just
called gingerbread, not gingerbread cake or any other qualifier. It was a medium golden color,
very moist and rich, but not dense like pound cake, had a buttery flavor. It was served warm
with either whipped or plain cream over it. The standard type now is a much darker color,
overbearingly spiced with additional stronger spices that I donít remember tasting, and
either denser or drier, or both. Iím sure it had brown sugar, but I suspect not dark-brown,
which I donít believe even existed at that time. Doubt it contained Molasses and dark Karo
or Corn syrup either, or a lot of other stronger spices like clove and cinnamon, or if so,
far less of them. It seemed to be mostly ginger and perhaps nutmeg. This is not going to be
an obscure European or other family recipe passed down. Would likely have just been from a
standard American recipe book used at the time and in that part of the country. Have a hunch
it might have come from the original (not the revised, or after her daughter was involved)
Erma S Rombauer Joy of Cooking, which is what everyone used most often, but I canít find a
copy so canít check. Iíve even looked under White or Light gingerbread and I get a lot of diet
recipes. This for sure was not a diet food.
Thank you for any help you can give me!
Please tell how I can determine whether a recipe that I find is or is not the one you want. Think about
things that are usually included in the text of a recipe and think about what your recipe would say that
other recipes with the simple name "gingerbread" would not say. How would you know the correct recipe if
you saw it in a cookbook or on the web? That's unclear to me.† I wouldn't expect to find a recipe that
actually said: "This recipe is from a 1950s to 1970s cookbook that was popular in the Fort Worth, Texas
area. It makes a light-colored gingerbread." (Although, I actually did a search for such a recipe.)
Descriptions of how a finished recipe product tastes or looks are usually not included in a recipe.†
So how will I know your recipe if I see it?† Or do you want to narrow it down to just a gingerbread
recipe that was in the original "Joy of Cooking"? Remember, the "Joy Of Cooking" has been around since
Below is a gingerbread recipe that's very old and very simple. Maybe it's similar to what you remember.
This is a very old recipe, shared here as it was written originally.
See below for updated substitutions.
2 cups simple (or corn) syrup
1 tbsp. baking soda
1 cup lard and butter mixed (half butter/half lard)
1 cup hot water
1 quart sifted flour (4 cups)
1 tsp. cinnamon
1 1/2 tbsp. ground ginger (or to taste)
1/4 tsp. salt
pinch of nutmeg, allspice or mace
Heat lard and butter together until melted. Pour this over the flour, mixing well.
Add preferred spices to taste. Raisins, boiled for 2-3 minutes may be added, if
desired. Add the hot water, in which the baking soda has been dissolved. Bake in
a well greased parchment lined loaf or biscuit pan in a preheated 375įF oven until
cake tests done. (35-50 minutes).
May be eaten warm from the oven or refrigerated and served with whipped topping or
vanilla ice cream.
This recipe has been in our family for generations; the date on the original was 1865,
around the time of the Civil War. The original recipe used lard as shortening, but we
now use non-hydrogenated vegetable shortening and butter instead.