Pioneer
New Brunswick Gingerbread
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A classic New Brunswick gingerbread made with molasses, brown sugar, buttermilk, and melted butter — moist and fragrant, baked in a single pan and served in squares. The 1938 cookbook suggests serving it with molasses whipped cream.
Ingredients
- ¾ cup brown sugar
- ¾ cup molasses
- 1 cup buttermilk or sour milk
- 2½ cups flour
- 1½ teaspoons soda
- 1 to 2 teaspoons ginger, according to taste
- ¾ teaspoon salt
- 1 egg, well beaten
- ½ cup melted butter
Instructions
- Mix the milk and molasses. Add the sugar.
- Sift together the flour, soda, ginger, and salt. Sift again and combine with the milk and molasses mixture.
- Add the butter and beaten egg and beat until the mixture is smooth and creamy.
- Place in a greased tin and bake in a moderately hot oven for about half an hour.
- Serve in squares, with molasses whipped cream if desired.