Gingerbread
From Quaker recipes, 1954
Serve warm with whipped cream or lemon sauce if desired.
Presented as published in 1954. 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
4589Calories
34 gProtein
894 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories4589 kcal
Protein34 g
Carbohydrates894 g
Fiber0.4 g
Sugars651 g
Total Fat111 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium772 mg
Potassium5295 mg
Calcium757 mg
Iron34 mg
Magnesium893 mg
Phosphorus444 mg
Zinc3.3 mg
Copper2.2 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)24 mg
Folate502 mcg
Choline45 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.
GINGERBREAD 2 cup sugar 1 cup hot water 1 egg 14 cup shortening 2% cups flour 1 cup molasses 1 teaspoon cinnamon 14% teaspoons soda 14 teaspoon ginger Y2 teaspoon ground cloves 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.