Hum Muds: A Taste of Girard College History

The scent of ginger always takes me back. Not to my grandmother’s kitchen, but to the bustling hallways of culinary school, where one particularly determined classmate was on a mission. He’d heard whispers of a legendary ginger cookie, a “Hum Mud” from Girard College, a place steeped in Philadelphia history. He spent weeks tweaking his recipe, the air thick with molasses and warm spices, chasing after a flavor he only knew from a faded family memory. While he never definitively cracked the code, the aroma brought a sense of shared purpose, a connection to a past we were all unknowingly part of. Now, holding what is said to be the original recipe, I’m excited to recreate these historic treats, and perhaps understand a little better that culinary quest from years ago.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yields: Approximately 25 cookies
• Dietary Type: Not specified (contains lard)

Ingredients

• 2 3⁄4 lbs all-purpose flour
• 8 ounces brown sugar
• 4 ounces lard
• 1 1⁄2 pints molasses
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ginger
• 1 teaspoon salt
• 1 1⁄2 teaspoons baking soda
• 1⁄2 pint cool water

Equipment Needed

• Mixing bowls
• Electric mixer (optional, but helpful)
• Measuring cups and spoons
• Baking sheet
• Parchment paper (optional, for easier cleanup)
• Knife

Instructions

1. Begin by creaming together the brown sugar, lard, salt, and all the spices (cinnamon, ground cloves, allspice, and ginger) in a large mixing bowl. If you have an electric mixer, this will make the process much easier, but it can certainly be done by hand. Beat the mixture until it is light and fluffy, about 3-5 minutes.

2. Next, add the molasses to the creamed mixture. Continue to beat for another 3 minutes until the molasses is fully incorporated and the batter is smooth.

3. In a separate measuring cup, measure out 3/4 cup of cool water and add it to the bowl. Beat everything together for 1 minute. This step helps to loosen the batter.

4. Now comes the flour. Gradually fold in the all-purpose flour until it is just combined. Be careful not to overmix at this stage, as this can develop the gluten in the flour and result in tougher cookies.

5. In a small bowl, dissolve the baking soda in the remaining 1/4 cup of cool water. Once dissolved, add this mixture to the main bowl of ingredients. Mix until everything is smooth and well combined. The batter will be fairly loose.

6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

7. Grease a baking sheet lightly. You can also line it with parchment paper for easier cleanup and to prevent the cookies from sticking.

8. Wet your hands with cold water. This is an important step, as it prevents the sticky batter from adhering to your hands. Take a spoonful of batter and form it into a small patty. Place the patty onto the prepared baking sheet. Repeat this process, leaving some space between each cookie. After placing each cookie, gently pat them down to your desired thickness. These cookies don’t spread much, so shape them as you like.

9. Dip a knife into cold water. Use the wet knife to score the top of each cookie, making a crosshatch pattern or any design you desire. The scoring helps to create a more visually appealing cookie and can also aid in even baking.

10. Bake in the preheated oven for approximately 20 minutes, or until the edges are golden brown and the cookies are set.

11. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

• The type of molasses you use will impact the flavor. Light molasses will yield a milder cookie, while blackstrap molasses will give a more intense, robust flavor. Experiment to find your preference.
• If your dough seems too wet, don’t be tempted to add more flour. The lard and molasses will firm up as they cool.
• For a slightly softer cookie, underbake them by a minute or two. For a crispier cookie, bake for a few minutes longer, keeping a close eye to prevent burning.
• Use a cookie scoop for uniform cookies every time.

Serving & Storage Suggestions

These Hum Muds are best enjoyed slightly warm, perhaps with a glass of cold milk or a cup of hot coffee or tea. They are also delicious served alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage (up to 2 months). Thaw them completely before serving. To refresh them, you can briefly warm them in a low oven or microwave before serving.

Nutritional Information

(Estimated nutritional values per cookie; based on a yield of 25 cookies. Actual values may vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	80mg	3%
Total Carbohydrate	32g	11%
Dietary Fiber	0.5g	2%
Sugars	15g	N/A
Protein	2g	4%

Variations & Substitutions

• Vegan: Substitute the lard with a vegan shortening like coconut oil or vegetable shortening. Be sure to use a vegan-friendly molasses as well.
• Gluten-Free: Use a 1-to-1 gluten-free all-purpose flour blend. You may need to adjust the liquid slightly, as gluten-free flours can absorb differently.
• Spice it Up: Add a pinch of cayenne pepper for a spicy kick.
• Citrus Zest: Incorporate the zest of an orange or lemon for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of lard?
A: While lard gives these cookies their traditional texture and flavor, butter can be used as a substitute. However, the texture might be slightly different, resulting in a more cake-like cookie.

Q: My batter is very sticky. Is that normal?
A: Yes, the batter will be quite sticky due to the molasses content. Wetting your hands with cold water when forming the patties will help prevent the dough from sticking to your hands.

Q: How do I know when the cookies are done?
A: The cookies are done when the edges are golden brown and the centers are set. They should spring back slightly when lightly touched.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Form the dough into patties, arrange them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag for longer storage. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What does “scoring” the cookies do?
A: Scoring the cookies with a knife creates a decorative pattern and also helps the cookies bake more evenly by allowing steam to escape.

Final Thoughts

These Hum Muds are more than just ginger cookies; they’re a taste of history, a connection to a bygone era at Girard College. Whether you’re drawn to their unique flavor, their historical significance, or simply the comforting aroma of ginger and spice, I encourage you to give this recipe a try. Share your creations and any variations you discover – I would love to hear from you! Serve with a warm beverage and enjoy a moment of culinary nostalgia.