Gingerbread
From Camp cookery (Milam, for Boy Scouts), 1918
Contributed by Jay Billings, Forest Supervisor, Lakeview, Oregon.
Presented as published in 1918. 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
2030Calories
27 gProtein
418 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories2030 kcal
Protein27 g
Carbohydrates418 g
Fiber0 g
Sugars224 g
Total Fat31 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol26 mg
Sodium75 mg
Potassium2765 mg
Calcium388 mg
Iron22 mg
Magnesium468 mg
Phosphorus325 mg
Zinc2.3 mg
Copper1.2 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate401 mcg
Choline24 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 25. The excerpt below is the record exactly as published.
Gingerbread 2 cups flour Y cup molasses 2 tablespoons lard or bacon fat Yi cup sugar Enough water to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.