vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Soft Ginger Cake
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
226Calories
1 gProtein
45 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein0.9 g
Carbohydrates45 g
Fiber0 g
Sugars43 g
Total Fat5.4 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium30 mg
Potassium650 mg
Calcium117 mg
Iron2 mg
Magnesium103 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.
SOFT GINGER CAKE Mix a cup of sour cream, a cup of molasses, and half a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.