Boston Gingerbread

From 1861:

Three cupfuls of flour
one cupful of molasses
two eggs
one teaspoonful of saleratus
two table spoonfuls of ginger
one of cinnamon,
and milk enough to make it of the right consistency to roll out.

Rub a piece of butter about the size of a hen’s egg into the flour, and add the other ingredients.
Roll it in thin sheets, and rub over with molasses and water before putting in the oven; bake with a moderate heat.