Kindergarten Ginger Bread
From Twenty lessons in domestic science, 1916
These are good either hot or cold. This recipe makes about one dozen gems.
Presented as published in 1916. 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
1474Calories
22 gProtein
216 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1474 kcal
Protein22 g
Carbohydrates216 g
Fiber0.1 g
Sugars117 g
Total Fat61 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol193 mg
Sodium644 mg
Potassium1561 mg
Calcium558 mg
Iron12 mg
Magnesium251 mg
Phosphorus421 mg
Zinc2.1 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A100 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.4 mg
Folate225 mcg
Choline170 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 18. The excerpt below is the record exactly as published.
Kindergarten Ginger Bread 4 tablespoons sugar 4 tablespoons molasses 4 tablespoons shortening 4 tablespoons milk % teaspoon soda 1 teaspoon CALUMET Baking 1 teaspoon ginger Powder 1 teaspoon cinnamon 1 cup flour 1 egg
Cook this with the app: pantry check, scaling, and the assistant.