Ginger Bread
From Recipes from our hearth, 1960
Very good
Presented as published in 1960. 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
2988Calories
44 gProtein
685 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories2988 kcal
Protein44 g
Carbohydrates685 g
Fiber3.5 g
Sugars451 g
Total Fat16 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol372 mg
Sodium860 mg
Potassium5425 mg
Calcium950 mg
Iron48 mg
Magnesium903 mg
Phosphorus609 mg
Zinc4.4 mg
Copper2.1 mg
Manganese8.4 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K3.4 mcg
Vitamin B62.6 mg
Vitamin B120.9 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate513 mcg
Choline346 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 15. The excerpt below is the record exactly as published.
GINGER BREAD 1 cup he 1 cup molasses l cup sugar 1 tsp. ginger . 2 or 3 eggs l tsp. cloves 2 tsp. soda dissolved ina l tsp. cinnamon little warm water 2 cups plain flour . 1 cup boiling water ( added last) Add all ingredients and bake in a 350 degree oven until cake is done. (Very good) MATS, Wo Awe rites GRAHAM CRACKER CUP cacy a ie = cup wesson oil l cup sugar | 3 cups graham cracker crumbs 1 cup milk l tsp. vanilla 2tsp. baking powder + cup nuts ( pecans or walnuts) Mix ingredients; beat two egg whites and fold into mixture. Bake at 450 degrees for 10 to 12 minutes. Pour Pineapple Glaze over cooled cup cakes: cup sugar,
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