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Ginger Cakes

Name: Ginger Cakes
Yield: 24 servings
Ingredients: Three pints molasses; seven eggs; two cups sugar; two cups lard; three large spoons ginger; two tablespoons soda; enough flour to make very soft dough

From How we cook in Tennessee .., 1906

Serves 24

Half this recipe makes a big lot of cakes.

Presented as published in 1906. 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

492Calories

2 gProtein

79 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein1.9 g

Carbohydrates79 g

Fiber0.1 g

Sugars79 g

Total Fat20 g

Saturated Fat7.6 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol71 mg

Sodium52 mg

Potassium1242 mg

Calcium179 mg

Iron4.2 mg

Magnesium204 mg

Phosphorus56 mg

Zinc0.5 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0.7 mcg

Vitamin C0.2 mg

Vitamin A23 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate7.2 mcg

Choline64 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 92. The excerpt below is the record exactly as published.

Ginger Cakes. — Three pints molasses, seven eggs, two cups sugar, two cups lard, three large spoons ginger, two table- spoons soda, and enough flour to make very soft dough

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