nut-freeegg-freesoy-freefish-freeshellfish-free
Hot Water Gingerbread
From Lowney's cook book, 1907
Serves 9
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
609Calories
4 gProtein
53 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein4.1 g
Carbohydrates53 g
Fiber0.3 g
Sugars28 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol30 mg
Sodium129 mg
Potassium593 mg
Calcium99 mg
Iron5.2 mg
Magnesium99 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate52 mcg
Choline8.3 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 106. The excerpt below is the record exactly as published.
Hot Water Gingerbread 1 cup molasses 2 to 4 tablespoons butter or beef 2 cups flour suet 1 teaspoon soda i cup boiling water 1 tablespoon ginger 5 teaspoon salt ^ teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.