Ginger Bread
From Selection and preparation of food, 1907
Why use low temperature?
Presented as published in 1907. 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
2672Calories
38 gProtein
528 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2672 kcal
Protein38 g
Carbohydrates528 g
Fiber2.7 g
Sugars248 g
Total Fat50 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol116 mg
Sodium1839 mg
Potassium5356 mg
Calcium904 mg
Iron49 mg
Magnesium902 mg
Phosphorus489 mg
Zinc3.5 mg
Copper2.1 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B62.5 mg
Vitamin B120.1 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)28 mg
Folate567 mcg
Choline61 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 29. The excerpt below is the record exactly as published.
Ginger Bread. 1 c molasses 4 tbsp melted butter 2| c flour 1 tsp soda I c boiling water 1 J tsp ginger
Cook this with the app: pantry check, scaling, and the assistant.