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Gingerbread
From The Institute cook book, 1913
Serves 10
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
343Calories
0 gProtein
50 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein0.5 g
Carbohydrates50 g
Fiber0.6 g
Sugars45 g
Total Fat17 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol16 mg
Sodium68 mg
Potassium504 mg
Calcium91 mg
Iron3.4 mg
Magnesium84 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6.8 mcg
Choline14 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 166. The excerpt below is the record exactly as published.
GINGERBREAD 3^ cup lard 1 tablespoon mixed spices 1 cup sugar 1 tablespoon ginger 3 eggs 1 dessertspoon soda 1 cup molasses 1 tablespoon hot water 1 tablespoon cloves Flour 1 cup boiling water
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