Skip to main content
Dessert

Alum Gingerbread

A gingerbread dough made with molasses, lard, ginger, salt, alum, baking soda, and flour, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Molasses and ginger are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,116 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Alum Gingerbread

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the leavening

  1. In half of the boiling water, dissolve the alum.

  2. In the other half, dissolve the baking soda.

Make the dough

  1. Combine the molasses, melted lard, ginger, and salt in a bowl.

  2. Stir in the water mixtures.

  3. Add enough flour to form a kneadable dough.

Shape and bake

  1. Roll the dough to about ½ inch thick.

  2. Cut into oblong shapes and bake in a 400°F (200°C) oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Molasses + gingertop 14% of all pairs
    Smell alikelow
    Cooked together4,116 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Molasses
Provides sweetness, dark color, and moisture for a soft, rich crumb.
Lard
Adds fat that tenderizes the dough and carries the spice flavor.
Baking soda
Reacts with the acidic molasses to produce gas that helps the gingerbread rise.
Alum
Acts as an additional acid that reacts with the baking soda to aid leavening and set the texture.
Flour
Provides the structure that holds the dough together and sets as it bakes.

The step that matters

Dissolving the baking soda and alum in water. Baking soda must react with acid to release carbon dioxide for rising. Dissolving both fully before mixing ensures they distribute evenly through the dough, so the gingerbread rises uniformly instead of in pockets or unevenly.

Swap the ginger

How well each one fits the dish's main ingredients (molasses, flour):

  1. Jalapenofits better
  2. Cinnamonfits better
  3. Allspicefits about as well
  4. Gingerthe original

Fit is the average pairing score against molasses, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Ginger CookiesGinger Cookies213 recipesMolasses CookiesMolasses Cookies96 recipesGinger CakeGinger Cake93 recipesMolasses CakeMolasses Cake90 recipes