Gingerbread

Name: Gingerbread
Ingredients: One-third cup of butter; one cup of molasses; one cup of boiling water; one egg; one teaspoon of grated orange peel; three cups of flour; one and one-half teaspoons of soda; one-half teaspoon salt; one teaspoon of ginger; one teaspoon of cinnamon

From Trinity cook book, 1925

—MRS. R. COSBY NEWTON.

Presented as published in 1925. 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

2596Calories

51 gProtein

580 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2596 kcal

Protein51 g

Carbohydrates580 g

Fiber2.8 g

Sugars250 g

Total Fat70 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol352 mg

Sodium1957 mg

Potassium5520 mg

Calcium942 mg

Iron54 mg

Magnesium926 mg

Phosphorus658 mg

Zinc4.6 mg

Copper2.2 mg

Manganese8.1 mg

Vitamin D1 mcg

Vitamin C2.5 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B62.6 mg

Vitamin B120.4 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)32 mg

Folate690 mcg

Choline198 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 41. The excerpt below is the record exactly as published.

GINGERBREAD One-third cup of butter, one cup of molasses, one cup of boiling water, one egg, one teaspoon of grated orange peel, three cups of flour, one and one- half teaspoons of soda, one-half teaspoon salt, one teaspoon of ginger, one teaspoon of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.