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Ginger-Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
830Calories
4 gProtein
57 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein4.5 g
Carbohydrates57 g
Fiber2.7 g
Sugars19 g
Total Fat67 g
Saturated Fat41 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol174 mg
Sodium556 mg
Potassium465 mg
Calcium223 mg
Iron17 mg
Magnesium78 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A552 mcg
Vitamin E1.9 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate67 mcg
Choline26 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 105. The excerpt below is the record exactly as published.
GINGER-BREAD. Two tea-cups of molasses, 2 cups boiling water, three-fourths cup melted butter, i table-spoonful ginger, 2 tea-spoonfuls of soda
Cook this with the app: pantry check, scaling, and the assistant.