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Old-Fashioned Ginger Cakes

Name: Old-Fashioned Ginger Cakes
Yield: 8 servings
Ingredients: one pint of good molasses; one-half cupful of hot water; one heaping teaspoonful of soda; two tablespoonfuls of ginger; one teacupful of lard; Mix all with flour into a thick dough

From The national course in home economics, 1917

Serves 8

Lucia Weatherly.

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

487Calories

0 gProtein

62 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories487 kcal

Protein0 g

Carbohydrates62 g

Fiber0 g

Sugars62 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.1 g

Cholesterol26 mg

Sodium31 mg

Potassium1217 mg

Calcium171 mg

Iron3.9 mg

Magnesium201 mg

Phosphorus26 mg

Zinc0.3 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0.7 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate0.2 mcg

Choline25 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 183. The excerpt below is the record exactly as published.

OLD-FASHIONED QINQER CAKES. Take one pint of good molasses and let come to a boil. In one-half cupful of hot water dissolve one heaping teaspoonful of soda, two table- spoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough

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