vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ginger-cake
From The economical cook book, 1905
Serves 9
Presented as published in 1905. 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
830Calories
13 gProtein
191 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein13 g
Carbohydrates191 g
Fiber0 g
Sugars113 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol36 mg
Sodium79 mg
Potassium2377 mg
Calcium390 mg
Iron13 mg
Magnesium391 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.9 mg
Manganese3 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate161 mcg
Choline30 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 122. The excerpt below is the record exactly as published.
Oinger-cake. A cup and a half of butter, one of brown sugar, two of mo- lasses, four eggs beaten together, four cups of flour, two table- spoonsfiil of ginger, three-quarters of a nutmeg grated, three- quarters of a cup of sour cream, and a small even teaspoon of saleratus or soda. Beat all together, and bake in square pans | add the cream last. A pound of raisins stoned, and the same of currants washed and dried makes it a very nice fruit-cake. CAKE. 253 Oinger-oake. Two pounds of flour, a quarter of a pound of butter, four oupfl •f molasses, two of milk, five eggs, two heaping tablespoonsfdi of ginger
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