Frosted Gingerbread Squares
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Cut half of the gingerbread for this meal; reserve the rest for another meal.
Presented as published in 1956. 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
2183Calories
18 gProtein
406 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories2183 kcal
Protein18 g
Carbohydrates406 g
Fiber7 g
Sugars289 g
Total Fat57 g
Saturated Fat14 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.4 g
Cholesterol0 mg
Sodium2703 mg
Potassium1404 mg
Calcium388 mg
Iron19 mg
Magnesium86 mg
Phosphorus929 mg
Zinc1.5 mg
Copper1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K26 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate210 mcg
Choline44 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.
rosted Gingcr'brer.d Squares Prepare packaged gingorTDread ini:c according to directions on package; cool. Spread v.dth frost- ing made "by ini::cing 3/4 cvip pov/dered sugar, grated rind of 1 orange, a'bout 1 talDle spoon v/ate
Cook this with the app: pantry check, scaling, and the assistant.