vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hot Water Gingerbread
From The Times cook book, no. 2, 1905
Serves 9
Serve hot with fresh unsalted butter, if desired.
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
309Calories
5 gProtein
71 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein4.9 g
Carbohydrates71 g
Fiber0.2 g
Sugars39 g
Total Fat3.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol28 mg
Sodium185 mg
Potassium622 mg
Calcium104 mg
Iron3.6 mg
Magnesium102 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline22 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.
HOT WATER GINGERBREAD. Mrs. Clara Moulton, Loara, Cal.— One cup New Orleans molasses, two cups pastry flour, or three-quarters cup of bread flour; half cup brown sugar, one scant teaspoon soda, two tablespoons butter melted, half teaspoon salt, half cup boiling water, one tablespoon ginger, one egg, lightly beaten
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