Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 23. One of the earliest known cookbooks by an African American author.
The combination of sour milk and baking soda creates a chemical reaction that produces carbon dioxide, leavening the gingerbread with a tender crumb. Molasses provides both sweetness and acidity, which enhances the soda's leavening power while contributing moisture and deep flavor. The lard creates a tender texture by coating flour proteins, preventing excessive gluten development, while the liquid-to-flour ratio produces a soft, cake-like dough rather than a crisp cookie.
One cup sugar, half cup molasses, two tablespoons melted lard, two cups sour milk, two teaspoons ginger, two do.
The dry ingredients (flour, ginger, baking soda) can be mixed together up to 1 week ahead and stored in an airtight container. The baked gingerbread can be made 1 day ahead, wrapped tightly in plastic wrap, and stored at room temperature. The flavor actually improves as the spices meld overnight.
Store the gingerbread in an airtight container at room temperature for up to 5 days, or wrap tightly and freeze for up to 3 months. The texture will soften slightly over time due to the molasses, creating a moister, more cake-like consistency. Thaw frozen gingerbread at room temperature for 2-3 hours before serving.
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soda.
Mix to a soft dough, roll and bake.
