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Gingernuts
From The Twin-city housewife, 1920
Serves 24
Presented as published in 1920. 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
146Calories
2 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein2.2 g
Carbohydrates32 g
Fiber0.1 g
Sugars28 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium27 mg
Potassium68 mg
Calcium33 mg
Iron0.7 mg
Magnesium6.4 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline38 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 67. The excerpt below is the record exactly as published.
Gingernuts To one and one-half pounds brown sugar add two teaspoons soda. Mix well and add six eggs, beaten separately, two tablespoons ginger and one of cloves. Stir in flour to make a batter
Cook this with the app: pantry check, scaling, and the assistant.