スミソニアン博物館のインスタグラム(smithsonian) - 12月20日 06時21分

With this recipe, you can bake like our founding donor James Smithson.
Our @silibraries has his copy of Hannah Glasse’s 1770 cookbook "The art of cookery made plain and easy." The page with this "ginger-bread" (cookies) recipe was dog-eared—perhaps it was a favorite.

We've halved the recipe and made some notes for modern bakers.
Ingredients:
1 ½ lb. flour
½ lb. sugar
½ lb. butter, at room temperature
1 oz. fresh ginger, peeled and beaten fine [the recipe doesn't specify dry or fresh, but an ounce of dried ginger would be *intense*]
½ nutmeg seed, grated
½ lb. treacle, or golden syrup [Readily available in England, golden syrup can be found in American specialty grocery stores]
¼ c. heavy cream

Directions:
1️⃣Preheat oven to 325°. Have two cookie sheets ready, either lightly buttered or lined with parchment. [The original recipe calls for a "slack" oven, which loosely translates as "moderate." We took that to mean 300-325°.]
2️⃣In a large bowl, rub together with finger tips flour, sugar and butter into a fine meal. Rub in nutmeg and ginger.
3️⃣️⃣Over medium heat, stir together cream and treacle until warm (not hot).
4️⃣Add warmed cream/treacle mixture to flour mixture, stirring with a wooden spoon or sturdy rubber spatula until dough is a stiff, mostly unified mass, like shortbread dough. Stray crumbs can be pressed in to the dough when forming discs.
5️⃣Form dough into three discs. Roll out on a lightly floured board until about 3/8” thick.
6️⃣Using a small glass or cookie cutter, cut dough into desired forms and transfer to cookie sheets.
7️⃣Bake one sheet in the middle of the oven at a time for 11 min. or until light brown at the edges, or do two sheets at a time, rotating halfway through baking.
8️⃣Let cookies rest for at least two minutes on sheets before transferring to cooling racks.

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