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Cider Gingerbread
From The home cook book, 1905
Serves 10
Do not have the oven too hot, as anything with molasses burns easily.
Presented as published in 1905. 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
355Calories
5 gProtein
75 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein5.5 g
Carbohydrates75 g
Fiber0.3 g
Sugars45 g
Total Fat4.1 g
Saturated Fat1.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol43 mg
Sodium146 mg
Potassium574 mg
Calcium86 mg
Iron4 mg
Magnesium95 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate66 mcg
Choline35 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.
CIDER GINGERBREAD Mix one cup of sugar and one cup of molasses with two well-beaten eggs. Add half a nutmeg, two teaspoons of ginger, half a teaspoon of salt, and a large spoon of lard or butter. Take a cup of cider and pour three-fourths of it into the above mixture and stir well. Then add gradually, beating thoroughly, three cups of flour. After you have put in the last of your flour add the remaining one- fourth cup of the cider into which you have stirred and dissolved one teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.