No. 3. Gingerbread

    Beat, to a cream, one pound of butter and one and a half pounds of sugar; add seven eggs well beaten, one tablespoonful of ginger, and two pounds of sifted flour; mix well, then add one tea-spoonful of supercarbonate of soda, dissolved in a wine-glass of rose-water, and bake immediately in buttered pans. 

Taken from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneous Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. Page 191