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Soft Ginger Bread
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
571Calories
8 gProtein
91 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein7.6 g
Carbohydrates91 g
Fiber0 g
Sugars57 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol98 mg
Sodium72 mg
Potassium591 mg
Calcium151 mg
Iron4.1 mg
Magnesium87 mg
Phosphorus122 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A152 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline48 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.
Soft Ginger Bread. Break 3 eggs, whites and yolks, into a pan, add 2 cups of brown sugar and beat light, add 1 cup of common molasses, 1 cup sour cream, 1 cup melted butter, 4 cups of sifted flour, 1 tablespoon of ginger, cloves and allspice to taste, 1 teaspoon of soda in the but- termi
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