Ginger Bread

Name: Ginger Bread
Ingredients: 1 cup sugar; 1 cup cooking molasses; 14 cup butter or lard; 1 egg; 1 cup boiling water; 1 teaspoon soda; 2 teaspoons ginger; 2 cups flour

From The Carbon County cook book, 1926

Recipe by Mrs. C. H. Archer.

Presented as published in 1926. 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

3389Calories

37 gProtein

681 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories3389 kcal

Protein37 g

Carbohydrates681 g

Fiber2.7 g

Sugars449 g

Total Fat64 g

Saturated Fat23 g

Monounsaturated Fat26 g

Polyunsaturated Fat7.6 g

Omega-30 g

Cholesterol237 mg

Sodium738 mg

Potassium5336 mg

Calcium909 mg

Iron47 mg

Magnesium892 mg

Phosphorus507 mg

Zinc3.7 mg

Copper2.1 mg

Manganese7.1 mg

Vitamin D2.3 mcg

Vitamin C0.3 mg

Vitamin A80 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B62.5 mg

Vitamin B120.4 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)24 mg

Folate489 mcg

Choline225 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

Ginger Bread. 1 cup sugar, 1 cup cooking molasses, 14 cup butter or lard, 1 egg, 1 cup boiling water, 1 teaspoon soda, 2 tea- spoons ginger, 2 cups flour

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