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Ginger Drop Cakes

Name: Ginger Drop Cakes
Yield: 6 servings
Ingredients: One cup brown sugar; % cup lard; % cup hot water; 1 teaspoon ginger; % cup molasses; 1 cup raisins; 1 teaspoon soda; flour enough to make cakes drop on pan

From Magnet users cook book, 1920

Serves 6

Recipe by Mrs. Alex. Hergott, Proton Station, Ontario.

Presented as published in 1920. 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

478Calories

1 gProtein

82 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein1.1 g

Carbohydrates82 g

Fiber1.4 g

Sugars77 g

Total Fat18 g

Saturated Fat7.1 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol17 mg

Sodium29 mg

Potassium688 mg

Calcium107 mg

Iron2.1 mg

Magnesium82 mg

Phosphorus41 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate2 mcg

Choline17 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 55. The excerpt below is the record exactly as published.

GINGER DROP CAKES. One cup brown sugar, % cup lard, % cup hot water, 1 teaspoon ginger, % cup molasses, 1 cup raisins, 1 teaspoon soda, flour enough to make cakes drop on pan

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