Gingerbread
From A bachelors cupboard, 1906
Best served hot.
Presented as published in 1906. 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
2089Calories
29 gProtein
461 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories2089 kcal
Protein29 g
Carbohydrates461 g
Fiber1.4 g
Sugars248 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.9 g
Cholesterol13 mg
Sodium396 mg
Potassium5220 mg
Calcium803 mg
Iron38 mg
Magnesium877 mg
Phosphorus391 mg
Zinc2.9 mg
Copper2 mg
Manganese7 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)22 mg
Folate433 mcg
Choline55 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 19. The excerpt below is the record exactly as published.
gingerbread. Somehow, nothing else In the cake line seems to fill the bill like hot gingerbread. To make It, take a cup of molasses, one teaspoonful of saleratus, one of ginger, a tablespoonful of butter or lard, and. If lard Is used, a pinch of salt. Stir to- gether and then pour over half a cup of boiling water and a pint of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.