vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Gingerbread
From Original White House Cookbook, 1887
Serves 2
Best served warm.
Presented as published in 1887. 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
749Calories
7 gProtein
131 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein6.8 g
Carbohydrates131 g
Fiber0 g
Sugars124 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol155 mg
Sodium1323 mg
Potassium2640 mg
Calcium481 mg
Iron8.3 mg
Magnesium416 mg
Phosphorus222 mg
Zinc1.3 mg
Copper0.8 mg
Manganese2.5 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B61.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline96 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 195. The excerpt below is the record exactly as published.
PLAIN GINGERBREAD. One cup of dark cooking molasses, one cup of sour cream, one egg, one teaspoonful of soda dissolved in a little warm water, a teaspoonful of salt and one heaping teaspoonful of ginger
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