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Gingerbread
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
247Calories
4 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein3.7 g
Carbohydrates58 g
Fiber0.2 g
Sugars31 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol3.9 mg
Sodium196 mg
Potassium656 mg
Calcium101 mg
Iron4.7 mg
Magnesium110 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate54 mcg
Choline6.2 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 132. The excerpt below is the record exactly as published.
Gingerbread To Yz c boiling water add i T butter. Pour into i c molasses with which i t soda has been mixed, then add quickly 2 c flour mixed and sifted with i T ginger and Yz t ^salt
Cook this with the app: pantry check, scaling, and the assistant.