Hot Water Gingerbread

Name: Hot Water Gingerbread
Ingredients: 1 tb. butter and lard; 1/2 c. brown sugar; 1/2 c. molasses; 13^ c. flour; % T. soda; Ys T. salt; 13^ T. ginger; }/2 c. boiling water

From Canadian cook book, 1924

Temperature — 300° to 325°F.

Presented as published in 1924. 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

2648Calories

23 gProtein

397 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories2648 kcal

Protein23 g

Carbohydrates397 g

Fiber1.4 g

Sugars231 g

Total Fat111 g

Saturated Fat42 g

Monounsaturated Fat49 g

Polyunsaturated Fat12 g

Cholesterol102 mg

Sodium1531 mg

Potassium2869 mg

Calcium544 mg

Iron27 mg

Magnesium470 mg

Phosphorus277 mg

Zinc2.1 mg

Copper1.2 mg

Manganese4.1 mg

Vitamin D2.7 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate334 mcg

Choline82 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 64. The excerpt below is the record exactly as published.

HOT WATER GINGERBREAD, 1. Cream the butter and lard, add sugar slowly. 2. Add beaten eggs. 3. Mix boiling water with molasses; add alternately with the sifted dry ingredients. 1 tb. 2 tb. 11^ tb, 6 tb. M c. butter and lard. }/2 c. brown sugar. }/2 c. molasses. 13^ c. flour. % T. soda. Ys T. salt. 13^ T. ginger. }/2 c. boiling water

Cook this with the app: pantry check, scaling, and the assistant.