17 Likes, 1 Comments - Mrs. Claus NYC (@mrsclausnyc) on Instagram: "My first batch of gingerbread from a Dyckman Farmhouse recipe dating back to the 1600s. My..."
Earlier this year, culinary historian Lavada Nahon presented her gorgeous gingerbread recipe to the Dyckman Farmhouse Museum, the last existing farmhouse in Manhattan! And I was there undercover to taste and enjoy.
Recently, I tried my hand at this recipe originally seen in The Art of Cookery Made Plain and Easy, a book by Mrs. H. Glasse, published 1745 and 1796.
The first time I made them, they oozed out across the cookie sheets.
This second time, I discovered I need to chill the dough for more than an hour. Seems that pouring warm molasses and heavy cream into the butter and flour mixture melts the butter, a no no.
I have no idea what people in the 1700s did during this phase. Perhaps they just let the mixture sit for a moment in their freezing cold homes.
For more information, go to lavadanahon.com.
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