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Chocolate Gingerbread
From The national course in home economics, 1917
Serves 9
Contributed by Maria Parloa.
Presented as published in 1917. 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
312Calories
4 gProtein
54 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein3.7 g
Carbohydrates54 g
Fiber0.6 g
Sugars31 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol24 mg
Sodium149 mg
Potassium627 mg
Calcium97 mg
Iron3.8 mg
Magnesium107 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate45 mcg
Choline5.6 mg
Caffeine2.7 mg
Water20 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 167. The excerpt below is the record exactly as published.
CHOCOLATE GINGERBREAD. Mix in a large bowl one cupful of molasses, one-half cupful of soui; milk or cream, one teaspoonful of ginger, one teaspoonful of cinnamon and one-half teaspoonful of salt; dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted but- ter to the mixture. Now stir in two cupfuls of sifted flour and finally add two ounces of chocolate and one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.