vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Gingerbread
From The household cook book, 1902
Serves 1
Lemon or orange flavor can be added when desired. Ginger can be replaced by other spices like cinnamon and nutmeg.
Presented as published in 1902. 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
1049Calories
6 gProtein
252 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1049 kcal
Protein6.3 g
Carbohydrates252 g
Fiber0 g
Sugars252 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium196 mg
Potassium4989 mg
Calcium719 mg
Iron17 mg
Magnesium822 mg
Phosphorus203 mg
Zinc1.6 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B62.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate24 mcg
Choline192 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 272. The excerpt below is the record exactly as published.
Gingerbread — Mix soft gingerbreads as soft as they can be han- dled, and keep the molding-board well floured to prevent the dough from sticking. Use New Orleans molasses as we explained for other cake. Watch the oven closely, as molasses cakes burn more easily than others. If, before rolling out the dough, it gets too stifP, set it before the fire. Lemon or orange flavor can be added when desired, and many think it an improvement, and the same with raisins, fruit, etc. Ginger can be replaced by other spices, like cinnamon and nutmeg, by those who prefer their flavor to ginger. Yolks of eggs
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