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Ginger Cake

Name: Ginger Cake
Yield: 10 servings
Ingredients: Two eggs beaten separately; 1 cup of brown sugar; 1 cup of molasses (not too dark); 4 cups of flour; 1 teaspoon of soda; pinch of cayenne pepper; 1 heaping tablespoon of ginger; 1 dessertspoon of cinnamon; 1 cup of sour cream or buttermilk

From Kentucky receipt book, 1903

Serves 10

Presented as published in 1903. 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

418Calories

7 gProtein

87 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories418 kcal

Protein7.1 g

Carbohydrates87 g

Fiber0.2 g

Sugars48 g

Total Fat5.1 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol37 mg

Sodium237 mg

Potassium608 mg

Calcium106 mg

Iron4.8 mg

Magnesium98 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A19 mcg

Vitamin E0.7 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate87 mcg

Choline38 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.

Ginger Cake. Two eggs beaten separately, 1 cup of brown sugar, 1 cup of mo- lasses (not too dark), 4 cups of flour, 1 teaspoon of soda, pinch of cayenne pepper, 1 heaping tablespoon of ginger, 1 dessertspoon of cinnamon, 1 cup of sour cream or buttermilk

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