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Plain Gingerbread
From The national course in home economics, 1917
Serves 2
Contributed by Mrs. Charlotte Gooding.
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
1011Calories
2 gProtein
243 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1011 kcal
Protein1.9 g
Carbohydrates243 g
Fiber1.3 g
Sugars224 g
Total Fat7.3 g
Saturated Fat1.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium331 mg
Potassium2457 mg
Calcium416 mg
Iron16 mg
Magnesium409 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate32 mcg
Choline25 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 167. The excerpt below is the record exactly as published.
PLAIN GINGERBREAD. One cupful of molasses, one cupful of sugar, one cupful of boiling water; dissolve one teaspoonful of soda in hot water; use one-half coffee- cupful of shortening, one teaspoonful of ginger and a little salt. Add flour enough to make it pretty stiff.
Cook this with the app: pantry check, scaling, and the assistant.