Molasses Gingerbread
From The Central cook book, 1924
Mrs. U. B. ALExanper.
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
4035Calories
55 gProtein
837 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories4035 kcal
Protein55 g
Carbohydrates837 g
Fiber0.1 g
Sugars449 g
Total Fat60 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium153 mg
Potassium5538 mg
Calcium784 mg
Iron44 mg
Magnesium940 mg
Phosphorus646 mg
Zinc4.6 mg
Copper2.4 mg
Manganese8.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.2 mg
Niacin (B3)37 mg
Folate803 mcg
Choline45 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
Molasses Gingerbread 1 cup molasses. 1 cup sugar. 4 cup shortening. 1 cup water. 1 teaspoon ginger, Bee Brand. 1 teaspoon soda dissolved in water. 4 teaspoon cinnamon, Bee Brand. 4 cups flour
Cook this with the app: pantry check, scaling, and the assistant.