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Ginger Bread
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
818Calories
13 gProtein
186 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories818 kcal
Protein13 g
Carbohydrates186 g
Fiber0.8 g
Sugars112 g
Total Fat9.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol109 mg
Sodium653 mg
Potassium1387 mg
Calcium218 mg
Iron9.8 mg
Magnesium231 mg
Phosphorus179 mg
Zinc1.3 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate162 mcg
Choline85 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 108. The excerpt below is the record exactly as published.
GINGER BREAD. Y2 C. sugar y2 C. molasses 1 T. butter 1 t. soda 1 egg IV2 C. flour 1 1. ginger 1 t. cinnamon i/8 t. clove 1/2 t. salt y2 C sour milk
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