Chocolate Gingerbread

Name: Chocolate Gingerbread
Ingredients: half a cup of molasses; one tablespoon of melted lard; one tablespoon of butter; half a cup of brown sugar; half a teaspoon of ground cinnamon; a quarter of a teaspoon of grated nutmeg; a quarter of a teaspoon of ground ginger; a heaping tablespoon of grated sweet chocolate; one teaspoon of baking-soda; a small cup of sour cream; sufficient sifted flour to form a cake batter

From True food values and their low costs, 1916

Cover with chocolate frosting when cold.

Presented as published in 1916. 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

1520Calories

8 gProtein

252 gCarbs

68 gFat

Full nutrition (33 nutrients)

Calories1520 kcal

Protein7.6 g

Carbohydrates252 g

Fiber0.3 g

Sugars237 g

Total Fat68 g

Saturated Fat31 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Cholesterol169 mg

Sodium1695 mg

Potassium2953 mg

Calcium688 mg

Iron8.7 mg

Magnesium441 mg

Phosphorus309 mg

Zinc1.5 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B61.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)2 mg

Folate1.9 mcg

Choline32 mg

Caffeine0.7 mg

Water213 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 52. The excerpt below is the record exactly as published.

Chocolate Gingerbread Put in a mixing bowl half a cup of molasses, one tablespoon each of melted lard and butter, half a cup of brown sugar, half a teaspoon of ground cinnamon, a quarter of a teaspoon each of grated nutmeg and ground ginger, and a heap- ing tablespoon of grated sweet chocolate mixed to a paste with a little warm water. Blend the ingredients thoroughly, and then stir in one tea- spoon of baking-soda dissolved in a small cup of sour cream and sufficient sifted flour to form a cake batter

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