Robert E. Lee’s Gingerbread
Recipe card is at the bottom
This came from The Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer, a great-granddaughter of Robert E. Lee.
Ingredients
6 cups of flour
1 teaspoon of baking soda
2 teaspoons of salt
1 cup minus 1 Tablespoon of lard
1 Tablespoon of butter
1 cup of brown sugar, lightly packed
1 cup of buttermilk
About 1 cup of dark molasses
5 - 4 Tablespoons of ginger, 2 teaspoons cinnamon, and 1 teaspoon of cloves
Recipe
Sift flour with salt, baking soda, and spices. Cream together lard, butter, and brown sugar. Stir in flour mixture and buttermilk, adding alternately until well mixed. Stir in molasses until dough is the right consistency to be rolled. On a floured surface, roll out to a thickness of about 1/4 inch and cut into 2-to-2 1/4-inch rounds or other shapes. Bake at 350 degrees 12-15 minutes. Makes about 6 dozen.
