Oatmeal Gingerbread

Name: Oatmeal Gingerbread
Ingredients: 1 pint of molasses; 1/4 pound of butter; 1/4 pound of brown sugar; 1 1/2 pounds of fine oatmeal; 1/2 pound of flour; 1 teaspoon of baking-powder; 1 tablespoon ground ginger; 1/2 teaspoon mixed spices; 1 ounce candied orange peel, cut fine; 1 pound raisins chopped

From True food values and their low costs, 1916

A portion of this mixture may be mixed with nuts and baked in squares.

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

5145Calories

58 gProtein

1254 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories5145 kcal

Protein58 g

Carbohydrates1254 g

Fiber34 g

Sugars926 g

Total Fat108 g

Saturated Fat2.9 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol265 mg

Sodium939 mg

Potassium14132 mg

Calcium2135 mg

Iron61 mg

Magnesium2043 mg

Phosphorus1558 mg

Zinc12 mg

Copper5.4 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.6 mcg

Vitamin E1.1 mg

Vitamin K18 mcg

Vitamin B65.5 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)27 mg

Folate429 mcg

Choline196 mg

Caffeine0 mg

Water834 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 50. The excerpt below is the record exactly as published.

Oatmeal Gingerbread Warm one pint of molasses with a fourth pound of butter, lard, or good drippings, and a fourth pound of brown sugar. Mix with one and a half pounds of fine oatmeal, a half pound of flour, a teaspoon of baking-powder, a tablespoon ground ginger, a half teaspoon mixed spices, one ounce candied orange peel, cut fine, one pound raisins chopped

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