Boston Gingerbread
From Crescent cook book, 1920
Chopped walnuts and very little ground cloves may be added if desired.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3789Calories
36 gProtein
932 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories3789 kcal
Protein36 g
Carbohydrates932 g
Fiber16 g
Sugars551 g
Total Fat51 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol126 mg
Sodium1242 mg
Potassium6839 mg
Calcium1203 mg
Iron51 mg
Magnesium945 mg
Phosphorus658 mg
Zinc3.4 mg
Copper2.6 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)26 mg
Folate471 mcg
Choline51 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.
BOSTON GINGERBREAD 1 cup New Orleans Molasses 1% cup Sugar 14 cup Butter level teaspoon Soda cup boiling Water cup seeded Raisins teaspoon Ginger teaspoon Cinnamon cups Flour dessertspoon Crescent Bak- ing Powder
Cook this with the app: pantry check, scaling, and the assistant.