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Mrs. J. Randolph Page's Ginger Cake

Name: Mrs. J. Randolph Page's Ginger Cake
Yield: 14 servings
Ingredients: two quarts of flour; one teacupful of sugar; one pint of molasses; half a pound of lard; four table-spoonfuls of ground ginger; one table-spoonful of ground cloves; one teaspoonful of salt

From Virginia Cookery-book, 1884

Serves 14

Cut out with a plain round biscuit-cutter.

Presented as published in 1884. 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

610Calories

8 gProtein

107 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories610 kcal

Protein8 g

Carbohydrates107 g

Fiber0.5 g

Sugars50 g

Total Fat18 g

Saturated Fat6.4 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol15 mg

Sodium188 mg

Potassium823 mg

Calcium116 mg

Iron6.8 mg

Magnesium140 mg

Phosphorus96 mg

Zinc0.8 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.5 mg

Folate115 mcg

Choline15 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.

Mrs. J. Randolph Page's Ginger Cake. Two quarts of flour, one teacupful of sugar, one pint of molasses, half a pound of lard, four table-spoonfuls of ground ginger, one table-spoonful of ground cloves, and one teaspoonful of salt

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