A 21st-century take on an 18th-century gingerbread recipe

Gingerbread is synonymous with the Christmas season — from the spices to gingerbread houses and gingerbread men. An 18th-century recipe — from Hannah Glasse in The Art of Cookery Made Plain and Simple in 1796 — advises bakers to: Take three pounds of flour, one pound of butter rubbed in very fine, two ounces of ginger beat fine, one large nutmeg grated, then take a pound of treacle, a quarter of a pint of cream, make them warm together, and make up the bread stiff; roll it out … Here’s a 21st-century version of this holiday favorite, from Colonial Williamsburg....

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