Gingerbread Without Eggs

Name: Gingerbread Without Eggs
Ingredients: One cupful of sugar; one cupful of lard; a pinch of salt; one cupful of cooking molasses; one cupful of buttermilk; a teaspoonful of soda; one tablespoonful of ground ginger; one-half tablespoonful of cinnamon; swansdown flour to make a moderately stiff batter

From Trinity cook book, 1925

Can be served with sauce as a pudding.

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

3890Calories

9 gProtein

469 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories3890 kcal

Protein8.5 g

Carbohydrates469 g

Fiber1.2 g

Sugars464 g

Total Fat227 g

Saturated Fat90 g

Monounsaturated Fat100 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol234 mg

Sodium450 mg

Potassium5287 mg

Calcium970 mg

Iron17 mg

Magnesium845 mg

Phosphorus326 mg

Zinc2.4 mg

Copper1.7 mg

Manganese7.7 mg

Vitamin D8.6 mcg

Vitamin C0.1 mg

Vitamin A115 mcg

Vitamin E1.5 mg

Vitamin K0.9 mcg

Vitamin B62.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.1 mg

Folate14 mcg

Choline191 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 39. The excerpt below is the record exactly as published.

GINGERBREAD WITHOUT EGGS One cupful of sugar, thoroughly creamed with one cupful of lard in which a pinch of salt has been stirred, one cupful of cooking molasses slightly warmed, one cupful of buttermilk in which a teaspoonful of soda has been dissolved, one tablespoonful of ground ginger, one-half tablespoonful of cin- ( 59 ) namon, and swansdown flour to make a moderately stiff batter

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