Ginger Cake Without Eggs

Name: Ginger Cake Without Eggs
Ingredients: % cup butter or dripping; flour to make a stiff dough; 34 cup molasses; cup boiling water; 2 tsp. ginger; 2 tsp. soda; 1 tsp. cinnamon or mixed spiec

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

This cake will keep moist in an airtight tin for some weeks.

Presented as published in 1913. 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

1943Calories

18 gProtein

222 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories1943 kcal

Protein18 g

Carbohydrates222 g

Fiber3.1 g

Sugars85 g

Total Fat111 g

Saturated Fat32 g

Monounsaturated Fat46 g

Polyunsaturated Fat25 g

Cholesterol110 mg

Sodium583 mg

Potassium1919 mg

Calcium426 mg

Iron29 mg

Magnesium326 mg

Phosphorus209 mg

Zinc1.5 mg

Copper0.8 mg

Manganese3.2 mg

Vitamin D5.2 mcg

Vitamin C0.9 mg

Vitamin A0.4 mcg

Vitamin E3.2 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate266 mcg

Choline155 mg

Caffeine0 mg

Water234 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 56. The excerpt below is the record exactly as published.

Ginger Cake Without Eggs. % cup butter or dripping. flour to make a stiff dough. 34 cup molasses. cup boiling water. 2 tsp. ginger. 2 tsp. soda. 1 tsp. cinnamon or mixed spiec

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