Gingerbread

Name: Gingerbread
Ingredients: 2 CUDS FLOUT; % teaspoon salt; 2 teaspoons baking powder; 1% cup sugar; 2 teaspoons ginger; 1 egg; 2/3 cup molasses; % cup sour milk or buttermilk

From Grange cook book and household guide, 1940

Recipe from Miss Myrle Lutterloh, Brown’s Chapel Grange.

Presented as published in 1940. 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

2026Calories

34 gProtein

463 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories2026 kcal

Protein34 g

Carbohydrates463 g

Fiber0.1 g

Sugars266 g

Total Fat9 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium2266 mg

Potassium3660 mg

Calcium1053 mg

Iron26 mg

Magnesium612 mg

Phosphorus634 mg

Zinc3.1 mg

Copper1.5 mg

Manganese5.3 mg

Vitamin D1 mcg

Vitamin C0.3 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B61.7 mg

Vitamin B120.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate425 mcg

Choline178 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 20. The excerpt below is the record exactly as published.

GINGERBREAD 2 CUDS FLOUT % teaspoon salt 2 teaspoons baking powder F/S cup outer % teaspoon soda - 1% cup sugar 2 teaspoons ginger 1 egg 1 teaspoon cinnamon 2/3 cup molasses % cup sour milk or buttermilk

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