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Ginger Drop Cakes

Name: Ginger Drop Cakes
Yield: 10 servings
Ingredients: Three eggs; 1 cu]) lai'd; 1 cu]) molasses; 1 cup brown sugar; 1 tal)lespoonful of ginger; 1 tablespoonful of soda dissolved in 1 cup of boiling water; 5 cups unsifted Dousman's Best Patent flour

From Superior cook book, 1905

Serves 10

Presented as published in 1905. 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

628Calories

9 gProtein

95 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein8.8 g

Carbohydrates95 g

Fiber0 g

Sugars46 g

Total Fat24 g

Saturated Fat9 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol76 mg

Sodium41 mg

Potassium622 mg

Calcium107 mg

Iron5.5 mg

Magnesium101 mg

Phosphorus109 mg

Zinc0.8 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A24 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate108 mcg

Choline60 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.

Ginger Drop Cakes. Three eggs, 1 cu]) lai'd, 1 cu]) molasses, 1 cup brown sugar, 1 tal)lespoonful of ginger, 1 tablespoonful of soda dissolved in 1 cup of boiling water, 5 cups unsifted Dousman's Best Patent flour

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