SPICY LITTLE COOKIE
- michelleburleson22
- Dec 31, 2023
- 2 min read
Because Eliza Hamilton came from a Dutch family, we can assume that many of her traditions had a Dutch flair. She probably had seen, if not had, her own Christmas tree, as it was very popular among the Dutch. Also, she probably knew about, if not tasted one of the treats moderns associate with Christmas is gingerbread, which has a very interesting history.
Huxtins.com reports that the first mention of lebkuchen (German for gingerbread) dates back to 1395. In 1643 the Nuremberg master gingerbread bakers created their own guild, which meant that only those with their own oven could sell the gingerbread. The recipes are still secret, but they do contain allspice, aniseed, cardamom, cinnamon, cloves, ginger, mace, nuts and peel.
In Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy, author Jennifer Lindner McGlinn writes that the gingerbread guilds were formed in Nuremberg and Reims revealing the place and honor these bakers held in their communities. The valuable spice trade moved through the crossroad city of Nuremberg, allowing its bakers to buy the spices and herbs it needed to mix with the local forest honey. (A distinction in German gingerbread is the honey—British gingerbread uses more sugar.)
In the 17th century, governments established guilds where the craft could be taught and preserved. Even carpenters, sculptors, painters and goldsmiths participated in the gingerbread guilds by building and painting molds. To become a member of the guild, a baker had to pass the guild regulations to produce a masterpiece giving evidence of his skills. Honey farmers were supported, too, by this guild economy,
“Today, only lebkuchen, produced in the city proper, can boast the name Nürnberger Lebkuchen,” McGlinn states in her book.
Interestingly, at one point in Germany’s gingerbread history, it was illegal for home bakers to make their own gingerbread—except during certain holidays, like Christmas.
It’s hard to say if Eliza Hamilton made gingerbread during the holiday, but why not imagine her enjoying a spicy little cookie as she sipped her tea?
Check out this early recipe: Cookies from 1803 |Ginger Cakes| Low Sugar Gingerbread Cookies
Gingerbread cookies that are thin and crisp are hard to beat. Also hard to find, so making them is the best option for great taste.
WOW, can you imagine not being able to make gingerbread? Times sure have changed. As I'm reading this, drinking my hot chocolate, now I'm craving a gingerbread cookie!
love the background of gingerbread in Germany since I have German ancestors on my fathers side.
What an interesting history of the gingerbread cookie. My late father loved these cookies. I didn't like them until I was an adult because of their unusual taste.
3 & 1/3 cups of flour
half a pound of unsalted butter
1 tablespoon of ginger powder
1.5 cups of molasses
Mix your melted butter and molasses together. Add a tablespoon dried ginger to your flour then mix well into your molasses and butter mixture. Roll into balls and flatten with your fingers onto a cookie sheet. If the dough is sticking to your fingers rub flour on your hands. Bake for 10 minutes at 350 degrees. Do not exceed 10 minutes. They should remain soft to the touch once you take them out of the oven. Gingerbread will harden once you take it from the oven. Allow to sit for at least 10 minutes before enjoying.
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