A “taste of history” for the holidays: Isabelle Quinlan’s gingerbread cookie recipe

Isabelle Mary Dann was born in 1857 in Roscrea (County Tipperary), Ireland to Quaker parents, Isaac and Mary. When Isabelle fell in love with Cornelius Quinlan, the Catholic boy who lived across the street, her parents forbid them from marrying. So the couple eloped and ran away to America in 1881 with only $28 in their pockets. They first went to Brooklyn to live with an uncle. Cornelius found employment working with racehorses on the August Belmont estate. He had a wonderful way with animals, and was offered a job as superintendent of Beacon Farm on Eatons Neck. Isabelle was a cook and helped manage the farm as well. The couple raised their seven children there, who also went to work on the farm.

The Quinlans lived and worked on Beacon Farm for 30 years, until they retired in 1911 to a house on Vernon Valley Road. Isabelle left behind her ledger of daily activities on Beacon Farm and contained within are many of her recipes for things such as fruit cake, buttermilk biscuits, pot roast and piano polish.

Throughout the past year, the Northport Historical Society has hosted several events which tie in with its exhibit, Immigrants of Northport and East Northport. On December 11, the society will be holding a Christmas cookie decorating event, using Isabelle’s gingerbread cookie recipe. Enjoy a glass of wine and snacks while decorating these special Christmas gingerbread cookies, alongside local artist JeanAnn Travers. Find out more about the event at www.northporthistorical.org.

Perhaps you would like to have a taste of history and create a new tradition with your family by baking Isabelle’s cookies. Here is the recipe:

Isabelle Dann Quinlan’s Gingerbread Cookies

Heat to boiling point:

• ½ cup molasses

• Turn down heat to medium and add: ¼ cup sugar

• 3 tablespoons of butter

• 1 tablespoon of milk

• Mix until sugar is dissolved, and keep warm.

Sift together:

• 2 cups flour

• ½ teaspoon of baking soda

• ½ teaspoon of nutmeg

• ½ teaspoon of cinnamon

• ½ teaspoon of powdered cloves

• ½ teaspoon of powdered ginger

Pour a small amount of wet ingredients into the dry ingredients, mix, then repeat until all ingredients are combined.

Roll out the dough and use cookie cutters in shapes of your choice. Bake for 8-10 minutes at 375 degrees. Let cool, then use icing to decorate.

Terry Reid is curator and deputy director at the Northport Historical Society.