Ginger Bread
From Student's manual in household arts, 1915
This recipe may be made without the egg.
Presented as published in 1915. 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
2741Calories
45 gProtein
528 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories2741 kcal
Protein45 g
Carbohydrates528 g
Fiber2.6 g
Sugars248 g
Total Fat55 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol302 mg
Sodium1910 mg
Potassium5414 mg
Calcium932 mg
Iron50 mg
Magnesium907 mg
Phosphorus587 mg
Zinc4.1 mg
Copper2.1 mg
Manganese7.6 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B62.6 mg
Vitamin B120.5 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)2 mg
Niacin (B3)28 mg
Folate591 mcg
Choline208 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 43. The excerpt below is the record exactly as published.
Ginger Bread. 2i C. flour 1 C. molasses 1 t. soda i C. boiling water li t. ginger 1 egg ^ t. salt 4 T. melted butter 1. Mix and sift dry ingredients. 2. Add boiling water to the molasses and stir into the dry ingredients. 3. Add well beaten egg and melted butter. Beat well. 4. Pour into a buttered shallow pan and bake about 25 min. in a moderate oven. If the bottom of the pan is lined with a sheet of buttered paper, the ginger bread will be less apt to burn on the bottom. Note. — This recipe may be made without the egg. - LEAVENING AGENTS 209 Ginger Drops. 3 C. flour \ t. salt 1 t. cinnamon \ C. butter 1 t. cloves \ C. sugar 1 t. ginger 1 0. molasses 1 t. soda 1 C. boiling water
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