dairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Drop Cakes
From The household (of the Detroit free press), 1886
Serves 24
Presented as published in 1886. 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
261Calories
4 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein3.7 g
Carbohydrates40 g
Fiber0 g
Sugars19 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol32 mg
Sodium17 mg
Potassium259 mg
Calcium44 mg
Iron2.3 mg
Magnesium42 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 357. The excerpt below is the record exactly as published.
GINGER DROP CAKES. Three eggs, one cup of lard, one of baking molasses, one of brown sugar, one large tablespoonful ginger, one tablespoonful soda dissolved in a cup of boiling water, and five cups unsifted flour
Cook this with the app: pantry check, scaling, and the assistant.