Buttermilk Gingerbread

Name: Buttermilk Gingerbread
Ingredients: one and a half cups of molasses; one half a cup of sugar; a cup and a half of buttermilk; a third of a cup of shortening; a little salt; cinnamon to taste; ginger to taste; a teaspoon of soda; Flour to make stiff

From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

2678Calories

12 gProtein

494 gCarbs

82 gFat

Full nutrition (33 nutrients)

Calories2678 kcal

Protein12 g

Carbohydrates494 g

Fiber0.1 g

Sugars493 g

Total Fat82 g

Saturated Fat7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1 g

Cholesterol40 mg

Sodium651 mg

Potassium7765 mg

Calcium1440 mg

Iron24 mg

Magnesium1241 mg

Phosphorus468 mg

Zinc2.8 mg

Copper2.5 mg

Manganese7.6 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B63.5 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate19 mcg

Choline120 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 11. The excerpt below is the record exactly as published.

Buttermilk Gingerbread. One and a half cups of molasses, one half a cup of sugar, a cup and a half of buttermilk, a third of a cup of shortening, a little salt, cinnamon and ginger to taste, a teaspoon of soda. Flour to make stiff

Cook this with the app: pantry check, scaling, and the assistant.