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Drop Ginger Cakes

Name: Drop Ginger Cakes
Yield: 24 servings
Ingredients: One cup molasses; one cup boiling water; one egg; one cup brown sugar; three-quarters cup of shortening; one teaspoon soda; one teaspoon cinnamon; two teaspoons ginger; five cups flour

From The Landmarks club cook book, 1903

Serves 24

Presented as published in 1903. 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

239Calories

3 gProtein

41 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories239 kcal

Protein3.3 g

Carbohydrates41 g

Fiber0.2 g

Sugars19 g

Total Fat7.2 g

Saturated Fat1.7 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol7.8 mg

Sodium34 mg

Potassium256 mg

Calcium50 mg

Iron2.9 mg

Magnesium42 mg

Phosphorus39 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate46 mcg

Choline8.5 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 113. The excerpt below is the record exactly as published.

DROP GINGER CAKES. One cup molasses, one cup boiling water, one egg, one cup brown sugar, three-quarters cup of shortening, one teaspoon soda, one teaspoon cinnamon, two teaspoons ginger, salt, five cups flour

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