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Shiny Gingerbread
From The Rural cook book, 1907
Serves 8
Serve hot, breaking rather than cutting at the table.
Presented as published in 1907. 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
337Calories
4 gProtein
50 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein3.6 g
Carbohydrates50 g
Fiber0.3 g
Sugars31 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol24 mg
Sodium209 mg
Potassium665 mg
Calcium102 mg
Iron3.6 mg
Magnesium110 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate41 mcg
Choline25 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 75. The excerpt below is the record exactly as published.
Shiny Gingerbread. — This is very crackly and shiny on top. The secret of making it thus is to pour the shortening boiling hot on the molasses and beat the batter as little as possible. Pour a small half- tcacupful of boiling hot shortening, lard and butter, or beef suet and butter mixed, upon one-half pint of New Orleans molasses; add two tablespoon fuls of miik, a tablespoonful of ground ginger, a teaspoonful of cinnamon; then sift in about three-quarters of a pint of flour, to which a tea.=poonful of baking soda has been added ; lastly add a well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.