vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Gems
From Mary Jane's cook book, 1916
Serves 24
Presented as published in 1916. 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
169Calories
3 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein2.9 g
Carbohydrates39 g
Fiber0 g
Sugars19 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium67 mg
Potassium241 mg
Calcium34 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate42 mcg
Choline2 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 22. The excerpt below is the record exactly as published.
GINGER GEMS. Butter, 2 tablespoons. Powdered mace, 1 teaspoon. Sugar, 1 cup. Sour cream or milk, 1 cup. Molasses, 1 cup. Baking soda, 1 teaspoon. Chopped preserved ginger, 2 Flour, 5 cups
Cook this with the app: pantry check, scaling, and the assistant.