Ginger Cake
From Household hints, 1881
Nice with coffee for breakfast.
Presented as published in 1881. 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
1623Calories
4 gProtein
286 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1623 kcal
Protein3.8 g
Carbohydrates286 g
Fiber2.7 g
Sugars248 g
Total Fat55 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.6 g
Cholesterol51 mg
Sodium660 mg
Potassium4911 mg
Calcium831 mg
Iron32 mg
Magnesium817 mg
Phosphorus137 mg
Zinc1.2 mg
Copper1.6 mg
Manganese5.2 mg
Vitamin D1.3 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate64 mcg
Choline78 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 26. The excerpt below is the record exactly as published.
ginger cake is nice with coffee for breakfast. It is convenient to make it sometimes when you haven't bread enough for both breakfast and dinner. A simple way of making it is to take one cupful of molasses, four table- spoonfuls of hot butter or lard, stir in as much flour as you can, then put a tea-spoonful of soda and a heaping tea- spoonful of ginger into a teacup, and fill the cup almost full of boiling water
Cook this with the app: pantry check, scaling, and the assistant.