Cream Gingerbread
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
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, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 11. 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. 32 Great Grandmother's Gingerbread. Four pounds of flour, two pounds of sugar, a pound and a half of butter, a teaspoon of soda dissolved in tablespoonful rose water or milk, eight eggs, a half teacup of ginger. Roll very thin on flat tin sheets. This is a very old recipe but still in use. Soft Gingerbread. One cup molasses, one heaping teaspoon ginger, one teaspoon full soda, a little salt, a heaping tablespoon butter, two-thirds of a cup of boiling water, two cups of flour. Buttermilk Gingerbread. One and a half cups of molasses, one half a cup of sugar, a cup and a half of buttermilk, a third of a cup of shortening, a little salt, cinnamon and ginger to taste
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