Plain Gingerbread
From Foods and household management, 1914
Adjust baking powder if using fresh molasses.
Presented as published in 1914. 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
2286Calories
38 gProtein
528 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories2286 kcal
Protein38 g
Carbohydrates528 g
Fiber2.7 g
Sugars248 g
Total Fat50 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol126 mg
Sodium3005 mg
Potassium5353 mg
Calcium900 mg
Iron49 mg
Magnesium902 mg
Phosphorus486 mg
Zinc3.5 mg
Copper2.1 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)28 mg
Folate566 mcg
Choline51 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 96. The excerpt below is the record exactly as published.
Plain gingerbread. Ingredients, Molasses 1 oup Boiling water i oup Flour 2 J cups Soda 1 teaspoonful Ginger 1} teaspoonfuls Salt i teaspoonful Butter 4 tablespoonfuls
Cook this with the app: pantry check, scaling, and the assistant.