Ginger Cakes

Name: Ginger Cakes
Ingredients: one quart of flour; four ounces of lard; a third of a gill of ginger; a full one of brown sugar; two gills of good molasses; a rounding teaspoonful of soda

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

4254Calories

55 gProtein

747 gCarbs

121 gFat

Full nutrition (33 nutrients)

Calories4254 kcal

Protein55 g

Carbohydrates747 g

Fiber0.4 g

Sugars354 g

Total Fat121 g

Saturated Fat45 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium166 mg

Potassium5752 mg

Calcium869 mg

Iron45 mg

Magnesium954 mg

Phosphorus656 mg

Zinc4.8 mg

Copper2.5 mg

Manganese9 mg

Vitamin D2.8 mcg

Vitamin C1.1 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)37 mg

Folate806 mcg

Choline109 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 27. The excerpt below is the record exactly as published.

GINGER CAKES. Mix one quart of flour, four ounces of lard, a third of a gill of ginger, a full one of brown sugar, two gills of good molasses, and a little salt. Add a rounding teaspoonful of soda

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