Ginger Bread Cake

Name: Ginger Bread Cake
Ingredients: 1 cup sugdr; 14 cup molasses; 14 cup sugar; 1 cup honey; 1 cup melted lard; 1 teaspoon each of cinnamon; a sidan 2 Lope

From The Carbon County cook book, 1926

Can be made without eggs.

Presented as published in 1926. 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

4635Calories

1 gProtein

704 gCarbs

219 gFat

Full nutrition (33 nutrients)

Calories4635 kcal

Protein1 g

Carbohydrates704 g

Fiber0.7 g

Sugars703 g

Total Fat219 g

Saturated Fat85 g

Monounsaturated Fat98 g

Polyunsaturated Fat24 g

Cholesterol207 mg

Sodium123 mg

Potassium2607 mg

Calcium363 mg

Iron9.4 mg

Magnesium410 mg

Phosphorus66 mg

Zinc1.5 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D5.4 mcg

Vitamin C1.7 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate6.9 mcg

Choline138 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 20. The excerpt below is the record exactly as published.

Ginger Bread Cake. 1 cup sugdr and 14 cup molasses, or 14 cup sugar and 1 cup honey, 1 cup melted lard, 1 teaspoon each of cinnamon a sidan 2 Lope

Cook this with the app: pantry check, scaling, and the assistant.