05/06/2025
In honour of , we're sharing the Franklin recipe!
In 18th-century England and America, bakers often positioned themselves near docks with the promise that their gingerbread could ease seasickness. In 1727, when storm stayed in Burlington, New Jersey, Franklin purchased gingerbread "to eat upon the water".
In 1773, he spoke out against British political policy in the American colonies in a satirical essay entitled "Rules by Which a Great Empire May Be Reduced to a Small One". Highlighting the differences between the liberties guaranteed by the English constitution and those permitted in America, Franklin wrote that the imperial government will act "like a wise Gingerbread Baker, who, to facilitate a Division, cuts his Dough half through in those Places, where, when bakād, he would have it broken to Pieces."
Ingredients:
1-3/4 cups flour
1/4 cup sugar
1 tbsp ground ginger
1/3 cup molasses
2 tbsp butter
1/2 tsp freshly grated nutmeg
1/4 tsp grated cloves
1/2 tsp ground mace
1/4 tsp baking soda (optional)
Instructions:
- Preheat the oven to 325 degrees F / 160 C. Lightly grease baking sheet or line with parchment paper.
- In a mixing bowl, stir together the flour, sugar, spices, and baking soda if using for extra leavening. In a small saucepan, heat the molasses and butter, stirring until the butter is melted.
- Stir this mixture into the dry ingredients. Knead until smooth. You may need to add a teaspoon or so of water or more flour.
- Divide the dough into 8 balls. Pat each one into a 4-inch disk, about 1/2-inch thick. Place the disks on the prepared baking sheet. Score each disk into 6 wedges by cutting halfway through from the top with a sharp knife. Bake until firm and lightly browned, about 20 minutes.
-Makes 4 dozen wedges.
Source - Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures by Rae Katherine Eighmey (Smithsonian Books, 2018).