Ginger Bread
From The Memorial Hall cook book, 1919
Mrs. E. S. Roberts
Presented as published in 1919. 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
3417Calories
36 gProtein
563 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories3417 kcal
Protein36 g
Carbohydrates563 g
Fiber2 g
Sugars349 g
Total Fat119 g
Saturated Fat45 g
Monounsaturated Fat51 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol289 mg
Sodium1950 mg
Potassium5344 mg
Calcium834 mg
Iron39 mg
Magnesium893 mg
Phosphorus506 mg
Zinc3.8 mg
Copper2.1 mg
Manganese7.1 mg
Vitamin D3.7 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B62.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate458 mcg
Choline249 mg
Caffeine1.7 mg
Water233 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 58. The excerpt below is the record exactly as published.
Ginger Bread Mix % or % cup sugar with V2 cup lard, add 1 egg and beat light. Mix % cup boiling water and 1 tsp. baking soda, and add with % or 1 cup New Orleans molasses. Sift 2 cups flour, scant % tsp. ginger, x/z tsp. cinnamon, 1 tsp. cocoa
Cook this with the app: pantry check, scaling, and the assistant.