Gingerbread

Name: Gingerbread
Ingredients: 1/2 C. molasses; 2 T. baking powder; % T. soda; 1 T. ginger; 1 T. cinnamon; % T. nutmeg or mace; 14 T. cloves; % C. butter or other fat; % C. sugar; 2 yolks of eggs; 2 whites of eggs; 2 C. flour; % C. water

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 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

1993Calories

40 gProtein

438 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1993 kcal

Protein40 g

Carbohydrates438 g

Fiber1.3 g

Sugars231 g

Total Fat15 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium3035 mg

Potassium2851 mg

Calcium1973 mg

Iron25 mg

Magnesium491 mg

Phosphorus916 mg

Zinc2.4 mg

Copper1.3 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0.9 mcg

Vitamin E2.1 mg

Vitamin K2.4 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)19 mg

Folate404 mcg

Choline25 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 21. The excerpt below is the record exactly as published.

Gingerbread. 1/2 C. molasses 2 T. baking powder % T. soda 1 T. ginger Set aside to work. 1 T. cinnamon % C. butter or other fat I/4 T. nutmeg or mace Cream with — 14 T. cloves 54 % C. sugar % C. water 2 yolks of eggs 2 whites of eggs 2 C. flour

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