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Ginger Cake
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
371Calories
8 gProtein
80 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein7.8 g
Carbohydrates80 g
Fiber0.3 g
Sugars41 g
Total Fat12 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol82 mg
Sodium37 mg
Potassium121 mg
Calcium38 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate88 mcg
Choline46 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 152. The excerpt below is the record exactly as published.
Ginger Cake. Two coffee cups sugar, i/^ cup butter, not quite a quart of flour, 3 eggs, 1 tablespoon ground ginger, 14 teaspoon black pepper, ^ cup buttermilk, 1 teacup black molasses, 1 teaspoon soda, 1 tea- spoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.