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Gingerbread
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
716Calories
10 gProtein
161 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein10 g
Carbohydrates161 g
Fiber0.4 g
Sugars112 g
Total Fat9.4 g
Saturated Fat1.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol106 mg
Sodium69 mg
Potassium1336 mg
Calcium204 mg
Iron8 mg
Magnesium221 mg
Phosphorus145 mg
Zinc1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate112 mcg
Choline86 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 113. The excerpt below is the record exactly as published.
GINGERBREAD. One teacup sugar, one and a half tablespoons butter, one- half tablespoon lard, two eggs, one teacup molasses, one tea- cup sour milk, one teaspoon soda, one teaspoon ginger, one teaspoon cinnamon, two big teacups flour
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