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Gingerbread
From The Times cook book, no. 2, 1905
Serves 10
Presented as published in 1905. 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
442Calories
6 gProtein
78 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein5.7 g
Carbohydrates78 g
Fiber0.4 g
Sugars45 g
Total Fat21 g
Saturated Fat4.6 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol73 mg
Sodium82 mg
Potassium559 mg
Calcium100 mg
Iron5.5 mg
Magnesium93 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate71 mcg
Choline40 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.
GINGERBREAD. Mrs. George Al- fred Miller, No. 18 Navy street, Ocean Park, Cal.— One cup sugar, cup N. O. molasses, three cups flour, sifted; half cup lard, half cup but- ter, one cup boiling water, one teaspoon each of soda, ginger' and cinnamon, two eggs. Bake slowly one hour. NO. 27. GINGERBREAD. Mrs. George E. Decker, box 642, Pasadena, Cal.— Two eggs, one cup molasses, two cups flour, half cup brown sugar, one tablespoon butter, one of lard, one teaspoon soda dissolved in one cup of boiling water; one teaspoon of ginger, a little cinnamon and allspice. Melt butter and lard, then add sugar, eggs, molasses and flour, then spices, adding soda the last. Bake in large shallow tin in moderately hot oven. NO. 28. GINGERBREAD. Elizabeth M. Bugbee, 2915 South Figueroa street, Los AngeJes.— Half cup butter
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