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Hot Water Gingerbread
From Superior cook book, 1905
Serves 8
Serve hot with fresh ununited butter.
Presented as published in 1905. 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
285Calories
3 gProtein
69 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein2.8 g
Carbohydrates69 g
Fiber0 g
Sugars44 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium312 mg
Potassium672 mg
Calcium102 mg
Iron2.3 mg
Magnesium109 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.2 mcg
Choline6.1 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.
Hot Water Gingerbread. One cup Xew Orleans molasses, y-> cnp brown sui;ar. 2 tablespoons butter, melted. VL' f"P boiliiig waier. 1 ('<i•,l,^ lightly l)eaten. 2 cups Dousraan's Echo pastry Hour or 1% cups bi'ead tlcnir. 1 IcncI teas])oon (scant) soda, Vii teaspoon salt, 1 table- s])oon Jamaica ginyer.
Cook this with the app: pantry check, scaling, and the assistant.