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Preston Ginger Cake
From Virginia Cookery-book, 1884
Serves 10
Presented as published in 1884. 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
381Calories
5 gProtein
90 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein5.5 g
Carbohydrates90 g
Fiber0 g
Sugars51 g
Total Fat10 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol27 mg
Sodium27 mg
Potassium1041 mg
Calcium147 mg
Iron6 mg
Magnesium174 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate80 mcg
Choline9 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.
One quart of flour, four ounces of butter, one table- spoonful of ginger, one table-spoonful of sugar, half a 188 VIRGINIA COOKERY-BOOK, nutmeg ; mix into a moderately stiff paste with a pint of molasses
Cook this with the app: pantry check, scaling, and the assistant.