Ginger Bread Cake

Name: Ginger Bread Cake
Ingredients: 1% cup shortening; 1% cup sugar; 4% cup molasses; 1% cup sour milk or cream; 2 cups sifted flour (Swans Down); 1 teaspoon soda; 1 teaspoon cinnamon; 1 teaspoon ginger; 4 teaspoon salt

From The Wilson cook book, 1941

Recipe attributed to Mrs. LuLta H. RuFFInN.

Presented as published in 1941. 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

7065Calories

35 gProtein

759 gCarbs

447 gFat

Full nutrition (33 nutrients)

Calories7065 kcal

Protein35 g

Carbohydrates759 g

Fiber0.1 g

Sugars551 g

Total Fat447 g

Saturated Fat75 g

Monounsaturated Fat27 g

Polyunsaturated Fat0.2 g

Cholesterol376 mg

Sodium835 mg

Potassium5557 mg

Calcium954 mg

Iron30 mg

Magnesium894 mg

Phosphorus584 mg

Zinc3.6 mg

Copper2 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K8.8 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)20 mg

Folate402 mcg

Choline45 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.

Ginger Bread Cake 1% cup shortening 1% cup sugar ez 4% cup molasses 1% cup sour milk or cream 2 cups sifted flour (Swans Down) 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon ginger 4 teaspoon salt

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