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Gingerbread
From European and American cuisine, 1914
Serves 8
Presented as published in 1914. 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
525Calories
8 gProtein
96 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein8 g
Carbohydrates96 g
Fiber0 g
Sugars48 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol33 mg
Sodium183 mg
Potassium1044 mg
Calcium180 mg
Iron6.5 mg
Magnesium171 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate101 mcg
Choline16 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 381. The excerpt below is the record exactly as published.
teaspoonf ul ginger, 1 even teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful rnace^ 3 eggs^ 1 cup brown sugar. Stir sugar and lard to a cream, add the eggs one at a time, then the molasses and spice, next alternately the flour and milk. (The flour should be measured before sifted.) POur the mix- ture into a long buttered pan and bake ill moderate oven till done. If plain flour is used, mix it with 2 teaspoonfuls baking powder. Gingerbread. — One quart flour, iVi cup molasses, 2 teaspoon- fuls ginger, 7^ cup melted butter, 1 cup milk, Ys teaspoonful salt, 1 teaspoonful soda
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