“"Once upon a time," said he, "there lay on my counter two gingerbread cakes, one in the shape of a man wearing a hat, the other of a maiden without a bonnet. Their faces were on the side that was uppermost, for on the other side they looked very different. Most people have a best side to their characters, which they take care to show to the world. On the left, just where the heart is, the gingerbread man had an almond stuck in to represent it, but the maiden was honey cake all over. They were placed on the counter as samples, and after lying there a long time they at last fell in love with each other; but neither of them spoke of it to the other, as they should have done if they expected anything to follow. 'He is a man, he ought to speak the first word,' thought the gingerbread maiden; but she felt quite happy--she was sure that her love was returned. But his thoughts were far more ambitious, as the thoughts of a man often are. He dreamed that he was a real street boy, that he possessed four real pennies, and that he had bought the gingerbread lady, and ate her up. And so they lay on the counter for days and weeks, till they grew hard and dry; but the thoughts of the maiden became ever more tender and womanly. 'Ah well, it is enough for me that I have been able to live on the same counter with him,' said she one day; when suddenly, 'crack,' and she broke in two. 'Ah,' said the gingerbread man to himself, 'if she had only known of my love, she would have kept together a little longer.' And here they both are, and that is their history," said the cake man. "You think the history of their lives and their silent love, which never came to anything, very remarkable; and there they are for you." So saying, he gave Joanna the gingerbread man, who was still quite whole--and to Knud the broken maiden; but the children had been so much impressed by the story, that they had not the heart to eat the lovers up.”
A cook of roughly the same moment, setting down the same dish.
1759. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, 1/2 oz. of coriander seeds, 1/2 oz. of caraway seeds, 1 egg; flour. _Mode_.--Put the treacle into a basin, and pour over it the butter, melted so as not to oil, the sugar, and ginger. Stir these ingredients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Make this into nuts of any size, put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour. _Time_.--1/4 to 1/2 hour. _Average cost_, from 1s. to 1s. 4d. per lb. _Seasonable_ at any time.
Sources: The passage is from H. C. (Hans Christian) Andersen, Fairy Tales of Hans Christian Andersen, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, sheaf stamp.