1 cupful of butter.
2 cupfuls of light-brown sugar.
1 cupful of milk.
4 cupfuls of flour.
1 teaspoonful of ground ginger.
Warm the butter and sugar slightly and rub them together to a cream. Add the milk, gin- ger and flour. It makes a paste like very thick cream. Spread a thin coating of butter on the baking pans, let it get quite cold and set, then spread the paste on it no thicker than a visiting card, barely covering the pan from sight. Bake in a slack oven, and when done cut the sheets immediately into the shape and size of common cards. This is also known as euchre gingerbread, is served in packs and eaten between games.
Whitehead’s Family Cook Book, 1891