BRJWinter23Web - Flipbook - Page 14
Cooking Up History
Louisa Macculloch9s
Soft GinGer Bread
Photos Courtesy of Macculloch Hall Historical Museum
Louisa Macculloch9s kitchen (photo by Kelly Joyce)
L
ouisa Edwina Sanderson (1785-1863) was reportedly an
actress when she met George Perrott Macculloch, the
scion of a wealthy Scottish family and a prosperous businessman
in his own right, who was ten years her senior. They were married
in London in 1800, and had two children in England; a son, Francis, and a daughter they named Mary Louisa. For reasons yet unknown, the Macculloch9s emigrated from London to New York
City in 1806, and after spending a few years in the city, they eventually settled down
in Morristown,
New Jersey on a
26-acre property
they purchased
from
General
John Doughty, a
commander in the
Continental Army
during the Revolutionary War.
The Maccullochs built their
Federal style mansion, the first sigLouisa Edwina Macculloch,
nificant
brick
artist unknown, c. 1830
14 blackriverjournal.com
structure in Morristown, on the site of a one-story stone bank
house and literally on top of the old farmstead9s kitchen; the only
remaining room from the site9s colonial era. In this rustic and
inviting space, Louisa recorded 160 recipes in her handwritten
family cookbook. Among the dozens of desserts she made for
her family and guests is her recipe for Soft Gingerbread. The
recipe has been adapted to the modern kitchen by Cynthia
Winslow, MHHM9s Curator of Education and Communications,
as part of an ongoing project that provides website visitors and
social media followers with a fun and interactive way to connect
with MHHM9s past and cook-up a taste of history in their own
homes.
Dense and moist, Louisa9s authentic ginger bread has a dark
richness and robust molasses flavor that may surprise you when
compared to box mixes. Seasoned with just ginger and cinnamon,
it9s not as spicy or as sweet as other recipes we9ve tried, which
often include vanilla, brown sugar, cloves, and nutmeg - but we
liked the simplicity (although we did add a pinch of salt). It was
great warm out of the oven, dusted with confectioners9 sugar, and
served with a glass of egg nog, but a dollop of whipped cream
really tops it off. Last Christmas my daughter used it in a decadent
trifle made with layers of ginger bread, vanilla pudding, and
whipped cream that was sprinkled on top with crumbled ginger
snaps and English toffee.