Gingerbread, a mainstay of the holiday season, has been enjoyed for centuries and arrived here with the English colonists.

It will be the focus of a Colonial Cookery and Customs for Kids workshop on Saturday, Dec. 29, from 11 to 12:30, at the Wilton Historical Society, 224 Danbury Road. Among the things children, ages 6 to 12, may learn during the workshop is that soft gingerbread — baked in loaves — was the most popular version in the American colonies.

According to the historical society, George Washington’s mother, Mary Ball Washington, served her recipe for gingerbread to the Marquis de Lafayette when he visited her in Fredericksburg, Va. Dubbed Gingerbread Lafayette, the recipe was passed down through generations of Washingtons.

During the workshop, the children will learn how to make gingerbread cakes from a recipe adapted from Hannah Glasse’s The Art of Cookery Made Plain and Simple, published in 1796.  The result is an irresistible “cake” that is a cross between a ginger snap and a soft cookie, made with molasses, ginger, nutmeg and cream.

The cost is $10/members, $15/non-members. Register: info@wiltonhistorical.org or call 203-762-7257.