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 and ginger to taste; a teaspoon of soda; Flour to make stiff

From The Pocumtuc housewife, 1897

Presented as published in 1897. 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

No method was recorded for this recipe.

Nutrition per serving

2662Calories

12 gProtein

489 gCarbs

82 gFat

Full nutrition (33 nutrients)

Calories2662 kcal

Protein12 g

Carbohydrates489 g

Fiber0 g

Sugars489 g

Total Fat82 g

Saturated Fat7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1 g

Cholesterol40 mg

Sodium569 mg

Potassium7749 mg

Calcium1440 mg

Iron24 mg

Magnesium1239 mg

Phosphorus465 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 K1.1 mcg

Vitamin B63.5 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate18 mcg

Choline119 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 12. 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.