The Sweet History of Gingerbread Houses

 

Merry Christmas, Friends!

The festive season is upon us, and with comes the tradition of gingerbread houses. These edible masterpieces have become an integral part of our Christmas celebrations worldwide, but have you ever wondered how they originated?

Gingerbread has its roots in medieval Europe, where it was a staple food among the wealthy. The spice trade had introduced exotic spices like ginger, cinnamon, and cloves, which were highly prized for their flavor and preservative properties. Gingerbread was initially made with honey, which was a luxury item, making it accessible only to the affluent.

In the 16th Century, Queen Elizabeth I started the tradition of making gingerbread-shaped people to impress her visiting dignitaries. 

It soon became a staple at European fairs and markets where it was sold as a sweet treat. The introduction of sugar in the 16th century made gingerbread even more popular, as it became more affordable to the masses.

In Germany, there are two versions of gingerbread, also known as lebkuchen. One version is a soft cookie, and the other is a harder cookie.

The harder lebkuchen is usually made in a heart shape and inscribed with love messages written in icing. They are sold at street markets around Christmas in many towns in Germany and have become a token of love to give to a partner.

The tradition of making gingerbread houses originated in Germany, where bakers would create elaborate houses. Gingerbread guilds were formed and only these guilds were allowed to make gingerbread.  Laws enforced by these guilds made the creation of gingerbread houses only during specific time periods surrounding Christmas and the new year, which is where the connection between gingerbread and Christmas first began over 400 years ago. Seen as a symbol of good luck and prosperity, bakers competed to create the most elaborate and intricate designs which were baked and then assembled using royal icing.

 

In turn, this tradition was popularized by the Brothers Grimm's fairy tale "Hansel and Gretel," which features a witch who lives in a house made of gingerbread and candy.

The tradition was brought to America by German immigrants in the 18th century, where it evolved into the gingerbread house kits we know today. The kits typically include pre-baked gingerbread pieces, royal icing, and candy.

On a world-wide scale, gingerbread house competitions have become increasingly popular, with many events held around the world. The National Gingerbread House Competition, held annually in Asheville, North Carolina, attracts competitors from around the globe.

 

    2025 National Gingerbread House Winner

Gingerbread houses have come a long way from their medieval originals. From a simple treat for the wealthy to a beloved Christmas tradition, gingerbread houses have evolved into a fun and festive activity for families around the world.

P.S. It's not too late to create a gingerbread house with your family. The children are home from school, the shopping, cooking, and baking are done. Let's have some fun creating a gingerbread house and some memories!

 

Here's a present from me to you...

"A Sleigh Ride for Claire" is free beginning today December 25th through Tuesday, December 29th! Merry Christmas and Happy Reading!

He was the most stubborn and prideful man she’d ever met.
She was a busybody who stuck her nose in his business at every turn!
With Christmas on the horizon, Claire McAllister has far too much to do to entertain dreams of a husband and family. Even if she feels inclined to help Lincoln Wyse outwit his three mischievous young daughters, it's impossible to imagine the handsome widower seeing her as anything but a scolding schoolteacher.

Even though the pretty schoolteacher never turned a favorable eye to him, Linc Wyse’s heart skipped a beat whenever she pinned him with her mesmerizing green eyes. Beautiful or not, Claire McAllister was a meddling spinster who placed judgments on him and his family.

Yet, neither one can imagine how three little, mischievous matchmakers and a magical Christmas Eve sleigh ride will open their eyes to love…or how the Lord will awaken their faith and hope.

CLICK HERE

The Surprisingly Un-American History of Apple Pie - by Jo-Ann Roberts

Happy Thanksgiving!!! Goodness, 2025 is flying by at warped speed! Today is Thanksgiving. Once you've enjoyed the turkey and fixings, and are anticipating dessert, here's a short history of that perennial favorite...apple pie!

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Everyone knows the phrase "as American as apple pie." It's a warm, golden, buttery badge of patriotism that's served up at July 4th picnics, Thanksgiving tables, and small-town diners across the country.

But did you know the star-spangled sweet isn't really American at all? In fact, if this pie had a passport, it would have stamps from England, France, the Netherlands, and a few centuries of travel under its crust.

The French had their Tarte Tatin, the Dutch had their streusel-topped pastries, and the Swedes had apple desserts that could rival anything cooling on an American windowsill.

Tarte Tatin

Swedish Apple Pie

The Apples

The crisp, juicy varieties that many hands across the country slice for pie aren't even native to North America. Early settlers brought seeds from Europe, and it took years of careful grafting and cultivating before America could even produce an apple fit for dessert. The only apples that grew here before colonists arrived were crabapples--tart little guys that definitely weren't meant for a lattice-topped legacy.

Crabapple Tree

The Spices

And what about those warm, cozy spices associated with homemade apple pie? Cinnamon, nutmeg, clove--all imported from Asia via European spice trade routes. So, even the flavor apple pie had to take a long journey to get here.

The Crust (in my opinion, the best part of the pie!)

The idea of encasing fruit in flaky pastry was happening centuries before Betsy Ross ever got to stitching the Stars and Stripes. The concept of wrapping fruit in dough dates back to medieval Europe. The first recorded apple pie receipt (recipe) in England around 1390. It included apples, figs, raisins, pears, and--oddly enough--no sugar! In the 14th century, sugar was a pricey commodity, so dried fruits pulled double duty as sweeteners.

Despite its international roots, apple pie slowly earned its place in American kitchens. By the end of the 18th century, the first American-published cookbook, American Cookery by Ameilia Simmons, included two apple pie recipes.

Cultural Significance

Apple pie's association with American culture came into its own in the early 20th century. It became a symbol of patriotism, especially during World War II, when soldiers would say they were fighting for "mom and apple pie." The phrase "as American as apple pie" began to appear in print around this time, reinforcing its status as a national symbol.

Today, apple pie is celebrated as a classic American dessert, often served at

holidays, family gatherings and, at least in our home, my husband's birthday request. Its significance extends beyond just being a dessert. It reflects the themes of home, comfort, and its deep-rooted connection to American identity despite its non-American origins.

Apple pie's journey from European kitchens and orchards to American tables illustrates the blending of cultures and culinary traditions make it a beloved symbol of American heritage.

"Wishing you a Thanksgiving filled with love, laughter, and

the warmth of cherished moments."

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CHRISTMAS BRIDES OF HARMONY

This anthology contains three standalone, yet inter-connected, books based in Harmony, Kansas. It’s nearing Christmas and the Circle of Friends Quilting group is planning the Annual Christmas Quilt Giveaway. Here, the quilts are stitched with love and where the quilter weaves dreams into reality, one thread at a time.

Noelle

A widow reluctant to love again…

A deputy determined to win her heart…

With Christmas looming, will the growing attraction between Noelle and the deputy reveal the gift of a second chance? Or could a stranger from the deputy's past threaten the man who captured her heart?

Hope

He was the most stubborn and prideful man she’d ever met.

She was a busybody who stuck her nose in his business at every turn!

As Christmas approaches, will they look beyond each other’s faults and see a future blossom from a special, once-in-a-lifetime friendship?

Ivy

He was the town bully.

She was his target.

Had anything changed?

Was Ivy Sutton willing and able to forgive the boy who made her childhood unbearable?

Can Grady Walsh make up for the reckless actions of his youth?

Or will another steal her away before they have a chance to discover a kind of love that might heal the pain from the past?

Nutmeg and Victorian Baking

by USA Today Bestselling Author Kristin Holt

Lately, I’ve been exploring Victorian oatmeal cookies (plain, because that’s how they began), then Victorian oatmeal cookies with raisins (coming 3-5-19), and even taking another look at sugar cookies in the nineteenth century. [See more Victorian cookie, cake, and vintage baking links at the end of this article.]

Would you believe how common the use of nutmeg was in the kitchens of our great-great-great grandmothers? But instead of “fresh” grated spices in little glass or plastic bottles with tight-fitting caps, our baking ancestors used spices in whatever form it came, and that usually meant unprocessed.

“A good nutmeg should be round, large and heavy, of a drab or light brown color, and finely marbled in the cross section.”

~ The Times of Streator, Illinois on December 5, 1889

Artist's rendition of nutmeg, nutmeg cross section, and grated nutmeg.

Nutmegs, and how to ascertain the quality; published in Our New Cook Book and Household Receipts, published in 1883.

Nutmeg was a common and well-loved spice for American bakers in the Victorian Era.

Sixty-Four Recipes for Thanksgiving Pies were published (took up a whole newspaper page, above and below the fold) on Sunday morning, November 25, 1900 in the St. Louis Post-Dispatch. This full-sized article includes all the usual: pumpkin pies, apple pies, lemon pies and apple dumplings. Molasses pies, orange pies, and peach meringue, along with champagne jelly and Macaroon Custard fill in the cracks (between those familiar-to-the-21st-century person). I find it interesting that nutmeg is included in MOST of those pies recipes. In truth, the “expert cooks” whose recipes were selected for this important newspaper spread added nutmeg to the following pies: pumpkin, cocoanut [sic], orange, apple, custard, mince, sweet potato, and macaroon custard. The few pies without nutmeg include lemon, rice and raisin, apricot, squash, cheesecake, chocolate, and rhubarb. These cooks knew where nutmeg belonged, and they proudly add it to Asparagus Croustade, Brussels Sprouts, and plum pudding.

Prices of various spices (1 lb. weight each), as published in The Boston Globe on December 18, 1898.

Many Victorian Cake and Cookie Recipes Call for Nutmeg

Similarly The Saint Paul Globe of Saint Paul, Minnesota published a nearly full-page spread on Sunday, July 10, 1887, with “Globe Cookbook” recipes for cakes, cookies, and desserts.

Illustration: Globe Cookbook, from The Saint Paul Globe of Saint Paul, Minnesota on July 10, 1887.

This treasure trove of vintage cake and cookie recipes includes the well-loved nutmeg(s) in cakes including: “Farmer’s Wife”, Plum, Molasses, and a whole variety that aren’t named. These “unnamed” cakes contain all the normal ingredients (plus nutmeg). See a few of these “without names” but-far-too-delicious-to-not-send-in-to-The-Globe.

Unnamed Cake Recipe (with nutmeg) (No. 1), published in The Saint Paul Globe on July 10, 1887.

Unnamed Cake Recipe (with nutmeg) (No. 2), published in The Saint Paul Globe on July 10, 1887.

Unnamed Cake Recipe (with nutmeg) (No. 3), published in The Saint Paul Globe on July 10, 1887.

Popularity of Nutmeg in the late Victorian-era United States

By 1899, the demand for nutmegs in the United States was such that 800,000 pounds of nutmegs were imported that year (plus 800,000 pounds of mace—a product derived from inferior nutmegs that became incorrectly known as ‘mace’). Estimating 120 nutmegs to the pound... “every house-wife knows retail at a penny apiece”—now that’s a LOT of nutmegs. (See the source of this info, which immediately follows.)

Clipping from The Washington Times of  Washington, District of Columbia on July 23, 1899, where the data about 800,000 pounds of nutmegs were imported per year.

Don't forget the grater

Unique Nutmeg Grater, for sale in the Montgomery, Ward, & Co. Catalog, Spring and Summer volume, 1895.

Bakers still grate whole nutmegs today

Yumm! Nutmeg

There you have it! Victorian bakers at home and in bakeries enjoyed fresh nutmeg (my mouth is watering over the fragrant spice right now) in their pastries, pies, cookies, and cakes. Makes me want to take a seat at their table and sample the nineteenth century wares.

How about you? Care to join us?

Please scroll down and comment!

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Will be live on May 5, 2019

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Copyright 2019 Kristin Holt LC