Cream Gingerbread
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
2122Calories
29 gProtein
398 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2122 kcal
Protein29 g
Carbohydrates398 g
Fiber0 g
Sugars248 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol307 mg
Sodium221 mg
Potassium5274 mg
Calcium814 mg
Iron27 mg
Magnesium865 mg
Phosphorus472 mg
Zinc3.2 mg
Copper1.9 mg
Manganese6.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B62.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate324 mcg
Choline191 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 12. The excerpt below is the record exactly as published.
Cream Gingerbread. One cup molasses, one egg, one half cup cream, one and a half cups of flour, a teaspoon of soda, ginger and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.