Mary Ball Washington (1784) Gingerbread

• 1/2 c. butter
• 1/2 c. dark brown sugar
• 1/2 c. light molasses
• 1/2 c. honey
• 1/4 c. sherry
• 1/2 c. milk
• 3 c. flour
• 2 Tbsp. ginger
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. mace
• 1 1/2 tsp. nutmeg
• 1 tsp. cream of tartar
• 3 eggs, well beaten
• 2 Tbsp. grated orange rind
• 1/4 c. orange juice
• 1 c. raisins
• 1 tsp. baking soda
• 3 Tbsp. warm water

1. Cream the butter. Add brown sugar and beat well. Add molasses, honey, sherry and milk.
2. Beat very well. Sift flour and cream of tartar.
3. Add alternately with beaten eggs to sugar mixture.
4. Add orange rind and juice. Add raisins and baking soda that you dissolved in warm water.
5. Grease a 13 x 9 x 2-inch pan.
6. Line with wax paper.
7. Grease paper.
8. Bake in a 350u0b0 oven for 45 to 60 minutes.

butter, brown sugar, light molasses, honey, sherry, milk, flour, ginger, cinnamon, mace, nutmeg, cream of tartar, eggs, orange rind, orange juice, raisins, baking soda, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275751 (may not work)