Gingerbread
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1220Calories
15 gProtein
232 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1220 kcal
Protein15 g
Carbohydrates232 g
Fiber0.8 g
Sugars124 g
Total Fat28 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Cholesterol26 mg
Sodium2532 mg
Potassium2638 mg
Calcium404 mg
Iron19 mg
Magnesium441 mg
Phosphorus198 mg
Zinc1.5 mg
Copper1 mg
Manganese3.5 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate217 mcg
Choline57 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 128. The excerpt below is the record exactly as published.
Gingerbread ^ c. molasses. 2 tbsp. dripping. § tbsp. ginger. | c. boiling water. i tsp. salt. 1 c. flour. ^ tsp. soda (scant)
Cook this with the app: pantry check, scaling, and the assistant.