Ginger Cake

Name: Ginger Cake
Ingredients: One-half cup lard; one-half cup boiling water; one cup molasses; one cup brown sugar; one teaspoon soda; one teaspoon ginger; 2¼ cups flour

From The National home cook book, 1900

Do not jar the stove while baking.

Presented as published in 1900. 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

3901Calories

33 gProtein

701 gCarbs

114 gFat

Full nutrition (33 nutrients)

Calories3901 kcal

Protein33 g

Carbohydrates701 g

Fiber1.4 g

Sugars461 g

Total Fat114 g

Saturated Fat43 g

Monounsaturated Fat49 g

Polyunsaturated Fat13 g

Cholesterol103 mg

Sodium459 mg

Potassium5555 mg

Calcium991 mg

Iron41 mg

Magnesium905 mg

Phosphorus434 mg

Zinc3.3 mg

Copper2.2 mg

Manganese7.4 mg

Vitamin D2.7 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)24 mg

Folate486 mcg

Choline107 mg

Caffeine0 mg

Water201 g

As published

This recipe was extracted from The National home cook book (1900), page 11. The excerpt below is the record exactly as published.

GINGER CAKE—One-half cup lard, one-half cup boiling water, one cup molasses, one cup brown sugar, one teaspoon soda, one teaspoon ginger

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