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In the war Gingerbread was considered a major comfort food and was given to soldiers in the hospitals as a way to better their spirits and there were lots of stories about "Hospital Ginger Bread" when the wounded warriors return to action or back home.
Here is a recipe of 12 year old Josephine Peffer who won a blue ribbon for her gingerbread in the 1860 Wisconsin State Fair:
1 cup molasses
¼ lb. butter, softened
½ cup buttermilk
2 eggs
1 tablespoon ground ginger
1 teaspoon baking powder
2 cups flour
Preheat the oven to 350 F. Butter a 9-inch square pan and dust it lightly with flour. Beat the ¼ lb. of butter until it is smooth and creamy. Add the eggs and beat well. Add the buttermilk and molasses, and blend.
In a separate bowl, mix together the flour, ginger, and baking powder. Add the flour mixture to the butter mixture and mix well. Pour the batter into the pan and bake for 35 minutes. Stick a toothpick into the center of the gingerbread. If it comes out clean, the gingerbread is done. Cool in the pan, and then cut into 9-12 pieces.
Here is a recipe of 12 year old Josephine Peffer who won a blue ribbon for her gingerbread in the 1860 Wisconsin State Fair:
1 cup molasses
¼ lb. butter, softened
½ cup buttermilk
2 eggs
1 tablespoon ground ginger
1 teaspoon baking powder
2 cups flour
Preheat the oven to 350 F. Butter a 9-inch square pan and dust it lightly with flour. Beat the ¼ lb. of butter until it is smooth and creamy. Add the eggs and beat well. Add the buttermilk and molasses, and blend.
In a separate bowl, mix together the flour, ginger, and baking powder. Add the flour mixture to the butter mixture and mix well. Pour the batter into the pan and bake for 35 minutes. Stick a toothpick into the center of the gingerbread. If it comes out clean, the gingerbread is done. Cool in the pan, and then cut into 9-12 pieces.
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