Aye! Blackstrap Gingerbread with Lemon Sauce, an original recipe by SunbonnetSmart to be shared tomorrow, if ye be good and read what's below!
Fit for a pirate king, this gingerbread recipe scoffs at modern sweeteners and honey. It takes after the only common sweetener known up until the end of the 19th century, blackstrap molasses. Without refrigeration, foods were preserved with high sugar and salt contents, but refined sugar like we know it was expensive and only available to the very wealthy. Most colonial kitchens, and really, those up through the Civil War and after, would have used blackstrap molasses for sweetener.