Mary Ball Washington'S Gingerbread, 1784 - cooking recipe

Ingredients

1/2 cup butter
1/2 cup dark brown sugar, firmly packed
1/2 cup light molasses
1/2 cup honey
1/4 cup sherry wine
1/2 cup warm milk
3 cups sifted all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground mace
1 1/2 teaspoons ground nutmeg
1 teaspoon cream of tartar
3 eggs, well beaten
2 tablespoons grated orange rind
1/4 cup orange juice
1 cup raisins
1 teaspoon baking soda
2 tablespoons warm water

Preparation

Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper.
Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well.
Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together.
Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water.
Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve.