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Hard Gingerbread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
812Calories
4 gProtein
204 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein3.6 g
Carbohydrates204 g
Fiber1.3 g
Sugars177 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium810 mg
Potassium2557 mg
Calcium417 mg
Iron10 mg
Magnesium418 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.9 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate51 mcg
Choline24 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 27. The excerpt below is the record exactly as published.
1 tablesp cinnamon and 1 teasp each clove and nutmeg. — [Mrs. L. E. G., N. Y. Hard Gingerbread To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, sifted with flour enough to roll out nicely. Cut in small pieces about V2 inch thick. — [Mrs. B. P. B., Pa. Gingerbread or Loaf Cake To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour cream and 1 tablesp ginger
Cook this with the app: pantry check, scaling, and the assistant.