Hot Water Gingerbread
From Domestic science, principles and application, 1914
1/4 cup of floured raisins may be added to make a variety.
Presented as published in 1914. 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
2585Calories
37 gProtein
509 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2585 kcal
Protein37 g
Carbohydrates509 g
Fiber1.4 g
Sugars248 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol116 mg
Sodium1570 mg
Potassium5324 mg
Calcium829 mg
Iron41 mg
Magnesium895 mg
Phosphorus472 mg
Zinc3.4 mg
Copper2.1 mg
Manganese7.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B62.5 mg
Vitamin B120.1 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)26 mg
Folate536 mcg
Choline58 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 56. The excerpt below is the record exactly as published.
Hot Water Gingerbread 1 c. molasses 13^ tsp. ginger 1/2 c. boiling water 1 tsp. soda 2M c. flour }/2 tsp. salt 4 tbsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.