nut-freesoy-freefish-freeshellfish-free
Ginger Bread
From The Henderson cook book, 1914
Serves 9
Recipe by Miss Julia M. Cooper.
Presented as published in 1914. 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
591Calories
7 gProtein
84 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein7 g
Carbohydrates84 g
Fiber0.5 g
Sugars51 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol106 mg
Sodium42 mg
Potassium663 mg
Calcium134 mg
Iron4.4 mg
Magnesium106 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A228 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate72 mcg
Choline48 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.
GINGER BREAD. 4 cups sifted flour, 1 cup sour milk, 1 cup butter or lard, 1 cup brown sugar, 2 cups molasses, 1 cup raisins, 2 eggs, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 nutmeg, 2 tea- spoons soda, 1/2 teaspoon cloves, i/o teaspoon spice. — Mrs. J. L. H. Missillier. GINGER BREAD. One cup sugar, 1 cup molasses, 1 pinch salt, 1 cup milk, 2 eggs, 1 cup lard and butter, mixed, 2 tablespoons ginger, 1 tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or enough to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.