Irish Gingerbread
From Favorite recipes (North Carolina, 1948), 1948
Rich and flavorful gingerbread.
Presented as published in 1948. 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
7762Calories
96 gProtein
1330 gCarbs
253 gFat
Full nutrition (34 nutrients)
Calories7762 kcal
Protein96 g
Carbohydrates1330 g
Fiber10 g
Sugars733 g
Total Fat253 g
Saturated Fat2.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol0 mg
Sodium6203 mg
Potassium1762 mg
Calcium416 mg
Iron47 mg
Magnesium413 mg
Phosphorus1170 mg
Zinc7.7 mg
Copper2.1 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.2 mcg
Vitamin E16 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)7.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)53 mg
Folate1234 mcg
Choline79 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 4. The excerpt below is the record exactly as published.
IRISH GINGERBREAD 6 cups flour \% teaspoon salt 2 cup sugar 1 cup shortening % cup blanched almonds chopped 2/3 cup chopped candied fruit peel 1 teaspoon cinnamon - % cup: raisins * 1 teaspoon allspice ; 3 eggs well beaten 1 teaspoon mace 3 teaspoons baking soda 1 cup dark corn syrup
Cook this with the app: pantry check, scaling, and the assistant.