Emily Dickinson's Recipe for 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.

Instructions for today’s cooks:
Cream the butter and mix with lightly whipped cream. Sift dry ingredients together and combine with the other ingredients. (A little more than a cup of molasses is about right.) The dough is stiff and needs to be pressed into whatever pan you choose. A round or small square pan is suitable. Bake at 350 degrees for 20-25 minutes.

Dickinson family kept a basket on windowsill of the poet’s bedroom, where Emily Dickinson lowered gingerbread to her niece, nephews, and their friends.

-Emily Dickinson Museum Amherst MA