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Hard Sugar Gingerbread
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
211Calories
6 gProtein
45 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein5.9 g
Carbohydrates45 g
Fiber0 g
Sugars4.4 g
Total Fat4.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol11 mg
Sodium252 mg
Potassium80 mg
Calcium33 mg
Iron3 mg
Magnesium15 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate84 mcg
Choline1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 284. The excerpt below is the record exactly as published.
HARD SUGAR GINGERBREAD 34 cup butter 5 cups flour 14% cups sugar 34 tablespoon baking powder 34 cup milk 11% teaspoons salt 34 tablespoon ginger
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