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Ginger Cake
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
893Calories
14 gProtein
209 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein14 g
Carbohydrates209 g
Fiber0 g
Sugars112 g
Total Fat24 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium39 mg
Potassium1386 mg
Calcium200 mg
Iron11 mg
Magnesium235 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate201 mcg
Choline11 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 143. The excerpt below is the record exactly as published.
GINGEE CAKE. Mrs. Mann, Freeport. One half cup butter, one of molasses, one of sugar, one of cold water, one heaping teaspoon soda, one quart of flour. Ginger and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.