Drop Ginger Cakes

Name: Drop Ginger Cakes
Ingredients: One quart New Orleans molasses; one pound dark brown sugar; (one pint buttermilk or sour milk); one-half pint butter and lard melted; three eggs beaten together; one tablespoonful of ginger; one tablespoonful of cloves; one tablespoonful of cinnamon; two tablespoonsful of baking powder

From The Germantown D. A. R. cook book, 1907

This batter can be covered and stored for later use.

Presented as published in 1907. 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

8090Calories

36 gProtein

1480 gCarbs

248 gFat

Full nutrition (34 nutrients)

Calories8090 kcal

Protein36 g

Carbohydrates1480 g

Fiber2.6 g

Sugars1461 g

Total Fat248 g

Saturated Fat99 g

Monounsaturated Fat107 g

Polyunsaturated Fat29 g

Omega-30.1 g

Cholesterol816 mg

Sodium4318 mg

Potassium20942 mg

Calcium5344 mg

Iron72 mg

Magnesium3345 mg

Phosphorus1737 mg

Zinc8.2 mg

Copper6.9 mg

Manganese25 mg

Vitamin D15 mcg

Vitamin C0.4 mg

Vitamin A470 mcg

Vitamin E3.8 mg

Vitamin K11 mcg

Vitamin B69.5 mg

Vitamin B123.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)14 mg

Folate102 mcg

Choline811 mg

Caffeine0 mg

Water847 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 8. The excerpt below is the record exactly as published.

DROP GINGER CAKES One quart New Orleans molasses, one pound dark brown sugar, (one pint buttermilk or sour milk), one-half pint butter and lard melted, three eggs beaten together, one tablespoonful of ginger, one tablespoonful of cloves, one tablespoonful of cinna- mon, two tablespoonsful of baking powder

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