Soft Gingerbread

Name: Soft Gingerbread
Ingredients: One-half cup shortening; 1 cup sugar; 1 cup molasses; 2 well beaten eggs; 1 cup milk; 3 cups flour; 1 teaspoon cinnamon; 1 teaspoon ginger; pinch of salt; One-half cup of raisins may be added.

From Favorite recipes (North Carolina, 1948), 1948

Traditional gingerbread recipe.

Presented as published in 1948. 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

4472Calories

52 gProtein

828 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories4472 kcal

Protein52 g

Carbohydrates828 g

Fiber4.4 g

Sugars524 g

Total Fat119 g

Saturated Fat4.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol29 mg

Sodium295 mg

Potassium6441 mg

Calcium1111 mg

Iron39 mg

Magnesium968 mg

Phosphorus850 mg

Zinc5.1 mg

Copper2.5 mg

Manganese8.2 mg

Vitamin D2.3 mcg

Vitamin C2.3 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K3.4 mcg

Vitamin B62.8 mg

Vitamin B121.3 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)29 mg

Folate607 mcg

Choline99 mg

Caffeine0 mg

Water341 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 4. The excerpt below is the record exactly as published.

SOFT GINGERBREAD One-half cup shortening mixed with 1 cup sugar. Add 1 cup molasses _ (with ™% teaspoon soda) then add 2 well beaten eggs and 1 cup milk. — Add 3 cups flour sifted with 1 teaspoon cinnamon, 1 teaspoon ginger, — “ and pinch of salt. Bake in moderate oven about 30 minutes. One-half cup of raisins may be added.

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