Fruit Gingerbread

Name: Fruit Gingerbread
Ingredients: ^4 c. butter or butter and lard; % c. boiling water; 1 c. molasses; 1 egg; 3 c. flour; MT.; 1 T. ginger; 1 T. cinnamon; 14 T. cloves; }4 c. currants; 3^tb. }4 c. raisins; 3^tb. 3^ c. candied peel

From Canadian cook book, 1924

Temperature— 300° to 325°F.

Presented as published in 1924. 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

2702Calories

52 gProtein

613 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories2702 kcal

Protein52 g

Carbohydrates613 g

Fiber6.5 g

Sugars286 g

Total Fat12 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol186 mg

Sodium4998 mg

Potassium5993 mg

Calcium936 mg

Iron47 mg

Magnesium951 mg

Phosphorus698 mg

Zinc4.8 mg

Copper2.4 mg

Manganese8.5 mg

Vitamin D1 mcg

Vitamin C83 mg

Vitamin A84 mcg

Vitamin E1 mg

Vitamin K2.7 mcg

Vitamin B62.7 mg

Vitamin B120.4 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate664 mcg

Choline204 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 64. The excerpt below is the record exactly as published.

FRUIT GINGERBREAD. Mtb. ^4 c. butter or butter and lard. 3 tb. % c. boiling water. 1 tb. 1 c. molasses. 1 T. 1 egg. 6 tb. 3 c. flour. MT. 1 3^ T. baking soda. VsT. 1 T. ginger. VsT. 1 T. cinnamon 14 T. cloves. 3ltb. }4 c. currants. 3^tb. }4 c. raisins. 3^tb. 3^ c. candied peel

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