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Ginger Crups
From The New century cook book, 1899
Serves 10
Oakland Church
Presented as published in 1899. 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
No method was recorded for this recipe.
Nutrition per serving
390Calories
0 gProtein
50 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein0 g
Carbohydrates50 g
Fiber0.1 g
Sugars50 g
Total Fat22 g
Saturated Fat8.5 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.5 g
Cholesterol21 mg
Sodium25 mg
Potassium978 mg
Calcium136 mg
Iron3.1 mg
Magnesium161 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.3 mcg
Choline20 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 101. The excerpt below is the record exactly as published.
Ginger Crups. Two cups molasses, one of lard, one spoon of ginger, one desertspoonful soda, dissolved in hot water, enough flour to roll.
Cook this with the app: pantry check, scaling, and the assistant.