Corn Meal Gingerbread

Name: Corn Meal Gingerbread
Ingredients: I cup corn meal; I cup sour milk or buttermilk; 14 cup wheat flour; 14 cup molasses; Y teaspoon salt; 4 tablespoons shortening; I teaspoon soda; I egg; I teaspoon ginger

From Cooking with wholegrains, 1947

Presented as published in 1947. 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

1859Calories

24 gProtein

228 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories1859 kcal

Protein24 g

Carbohydrates228 g

Fiber6.9 g

Sugars79 g

Total Fat94 g

Saturated Fat7.2 g

Monounsaturated Fat11 g

Polyunsaturated Fat22 g

Omega-30 g

Cholesterol186 mg

Sodium2435 mg

Potassium1646 mg

Calcium224 mg

Iron8.4 mg

Magnesium270 mg

Phosphorus332 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D1 mcg

Vitamin C1.1 mg

Vitamin A124 mcg

Vitamin E6.8 mg

Vitamin K8.8 mcg

Vitamin B61 mg

Vitamin B120.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate139 mcg

Choline215 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 23. The excerpt below is the record exactly as published.

Corn Meal Gingerbread I CUP CORN MEAL I CUP SOUR MILK OR BUTTERMILK 14 CUP WHEAT FLOUR 14 CUP MOLASSES Y TEASPOON SALT 4 TABLESPOONS SHORTENING I TEASPOON SODA I EGG I TEASPOON GINGER

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