SOFT GINGER BREAD

Name: SOFT GINGER BREAD
Ingredients: one pint of molasses; one-half pound of sugar; half pint of water; six ounces of butter; one ounce of soda; two and a quarter pounds of flour

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

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

6530Calories

111 gProtein

1510 gCarbs

155 gFat

Full nutrition (33 nutrients)

Calories6530 kcal

Protein111 g

Carbohydrates1510 g

Fiber0 g

Sugars721 g

Total Fat155 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol398 mg

Sodium292 mg

Potassium11099 mg

Calcium1585 mg

Iron89 mg

Magnesium1881 mg

Phosphorus1340 mg

Zinc9.4 mg

Copper4.8 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B65.1 mg

Vitamin B120 mcg

Thiamin (B1)9.9 mg

Riboflavin (B2)4.5 mg

Niacin (B3)75 mg

Folate1633 mcg

Choline88 mg

Caffeine0 mg

Water511 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 28. The excerpt below is the record exactly as published.

SOFT GINGER BREAD. One pint of molases, one-half pound of sugar, half pint of water, six ounces of butter, one ounce of soda, two and Ja quarter pounds of flou

Cook this with the app: pantry check, scaling, and the assistant.