Gingerbread
From A textbook of domestic science for high schools, 1913
Mixtures which contain molasses burn easily, so should be baked in a moderate oven.
Presented as published in 1913. 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
3166Calories
68 gProtein
420 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories3166 kcal
Protein68 g
Carbohydrates420 g
Fiber0.1 g
Sugars127 g
Total Fat136 g
Saturated Fat50 g
Monounsaturated Fat57 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol855 mg
Sodium1543 mg
Potassium3319 mg
Calcium599 mg
Iron32 mg
Magnesium535 mg
Phosphorus917 mg
Zinc6.2 mg
Copper1.5 mg
Manganese5.5 mg
Vitamin D7.3 mcg
Vitamin C0.3 mg
Vitamin A339 mcg
Vitamin E2.8 mg
Vitamin K0.6 mcg
Vitamin B61.7 mg
Vitamin B122.1 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)27 mg
Folate696 mcg
Choline676 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 56. The excerpt below is the record exactly as published.
Gingerbread ^ c. lard 3 c. flour Yolks of 1 or 2 eggs 1 ts. soda \ c. milk 2 ts. ginger \\ c. molasses \ ts. salt Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.