Mix together a pint of molasses, and half a pint of milk, and cut
up in it half a pound of butter. Warm them just enough to melt the
butter, and then stir in six ounces of brown sugar; adding three
table-spoonfuls of ginger, a table-spoonful of powdered cinnamon,
a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven
eggs very light, and stir them gradually into the mixture, in turn
with a pound and two ounces of flour. Add, at the last, the grated
peel and juice of two large lemons or oranges; or twelve drops of
essence of lemon, there being no pearl-ash in this gingerbread.
Stir the mixture very hard; put it into little queen cake tins,
well buttered; and bake it in a moderate oven. It is best the
second day, and will keep soft a week.