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Hot Water Gingerbread
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
247Calories
4 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein3.7 g
Carbohydrates58 g
Fiber0.2 g
Sugars31 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol3.9 mg
Sodium196 mg
Potassium656 mg
Calcium101 mg
Iron4.7 mg
Magnesium110 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.9 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)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate54 mcg
Choline6.2 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 227. The excerpt below is the record exactly as published.
1 tablespoonful butter, melted. Hot Water Gingerbread. % teaspoonful salt. % cup boiling water. 2 cups flour. Bake in a deep Mix in the order given, and beat well, cake pan. Sour Milk Gingerbread. 1 tablespoonful butter, softened. 1 cup sour milk. 23^ cups pastry flour, with an- other 3^ teaspoonful soda mixed with it, sour cream is used. Bake 3^ cup molasses. 3^ teaspoonful soda. )^ teaspoonful salt. 1 tablespoonful ginger. 3^ cup sugar. Omit the butter when muffin pans. Ginger Snaps. 1 cup molasses. % cup sugar. 1 tablespoonful ginger. m {Mrs, H. B. May.) 1 teaspoonful soda
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