Emily Dickinson’s Gingerbread

The Boomer Girls-CarolineFor Valentine’s Day this year, I am making my friends and family gingerbread using my beloved Emily Dickinson’s recipe as transcribed from Dickinson’s original manuscript in the book, Emily Dickinson: Profile of the Poet as Cook.

Emily Dickinson’s Gingerbread

1 quart flour
1/2 cup butter
1/2 cup cream
1 Tablespoon ginger
1 teaspoon soda
1 teaspoon salt
*Make up with molasses

The editors of the book add the following about her recipe:

“Cream the butter and mix with lightly whipped cream. Sift dry ingredients together and combine with other ingredients. The dough is stiff and needs to be pressed into whatever pan you choose. A round or small square pan is suitable. The recipe also fits perfectly into a cast iron muffin pan, if you happen to have one which makes oval cakes. Bake at 350 degrees for 20-25 minutes.”

*Guides at the Emily Dickinson House, who in 1975 individually experimented with the quantity of molasses, have generally agreed that a cup or so is just about right.

Here’s the link to the book which is available for sale in the Emily Dickinson Museum Gift Shop:


Happy Valentine’s Day!

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