Ginger Bread
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
783Calories
13 gProtein
173 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein13 g
Carbohydrates173 g
Fiber0.1 g
Sugars124 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium137 mg
Potassium2584 mg
Calcium383 mg
Iron12 mg
Magnesium426 mg
Phosphorus219 mg
Zinc1.6 mg
Copper1 mg
Manganese3 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate124 mcg
Choline170 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 78. The excerpt below is the record exactly as published.
GINGER BREAD. Y\ cup snowdrift and l/\ cup sugar creamed together; break in egg and beat together. 1 egg, y2 cup water •slightly warm and y2 cup molasses, stirred together, add to above mixture. \]/2 cups flour, ]/2 teaspoon soda and 1 teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.