dairy-freenut-freesoy-freefish-freeshellfish-free
Hard Ginger-Cake
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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
397Calories
3 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein2.6 g
Carbohydrates86 g
Fiber0 g
Sugars83 g
Total Fat5.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol66 mg
Sodium65 mg
Potassium1641 mg
Calcium236 mg
Iron5.7 mg
Magnesium270 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate15 mcg
Choline66 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 145. The excerpt below is the record exactly as published.
HARD GINGER-CAKE. Take two eggs, one pint of molasses, one tea-spoonful of soda, beat them together, add one large table-spoonful of lard, a pinch of salt, ginger to taste, flour to make stiff
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