Ginger Nuts

Name: Ginger Nuts
Ingredients: one quart New Orleans molasses; one pint Porto Rico molasses; three-quarters pint of milk; one and one-quarter pounds lard; three-quarters pound granulated sugar; six pounds soft flour; ginger; cinnamon; salt; two and one-half ounces of soda

From Perfection in baking, 1895

Presented as published in 1895. 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

21459Calories

273 gProtein

3872 gCarbs

635 gFat

Full nutrition (34 nutrients)

Calories21459 kcal

Protein273 g

Carbohydrates3872 g

Fiber357 g

Sugars1873 g

Total Fat635 g

Saturated Fat241 g

Monounsaturated Fat267 g

Polyunsaturated Fat97 g

Omega-30 g

Cholesterol583 mg

Sodium1041 mg

Potassium40309 mg

Calcium5425 mg

Iron195 mg

Magnesium8040 mg

Phosphorus9779 mg

Zinc89 mg

Copper23 mg

Manganese123 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E18 mg

Vitamin K52 mcg

Vitamin B619 mg

Vitamin B122 mcg

Thiamin (B1)9.1 mg

Riboflavin (B2)5.7 mg

Niacin (B3)165 mg

Folate762 mcg

Choline1461 mg

Caffeine0 mg

Water1095 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 32. The excerpt below is the record exactly as published.

Ginger Nuts* One quart New Orleans molasses, one pint Porto Rico molasses, three-quarters pint of milk (sour if possible), one and one-quarter pounds lard, three-quarters pound granulated sugar, six pounds soft flour; ginger, cinnamon, salt and two and one-half ounces of soda

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