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Molasses Gingerbread
From The national course in home economics, 1917
Serves 4
Contributed by H. Bailey.
Presented as published in 1917. 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
836Calories
12 gProtein
197 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein12 g
Carbohydrates197 g
Fiber0 g
Sugars112 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium37 mg
Potassium1365 mg
Calcium195 mg
Iron10 mg
Magnesium231 mg
Phosphorus147 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate176 mcg
Choline11 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 167. The excerpt below is the record exactly as published.
MOLASSES GINGERBREAD. One cupful of New Orleans molasses, one cupful of sugar, one-quarter cupful of butter, one cupful of warm water, one teaspoonful of soda dis- solved in the water, one teaspoonful of ginger, three and one-half cupfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.