Soft Gingerbread
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
Nutrition per serving
1998Calories
30 gProtein
467 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1998 kcal
Protein30 g
Carbohydrates467 g
Fiber1.8 g
Sugars248 g
Total Fat16 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium489 mg
Potassium5233 mg
Calcium830 mg
Iron40 mg
Magnesium879 mg
Phosphorus399 mg
Zinc2.9 mg
Copper2 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate444 mcg
Choline49 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 12. The excerpt below is the record exactly as published.
oft Gingferbread. One cup molasses, one heaping teaspoon ginger, one teaspoon full soda, a little salt, a heaping tablespoon butter, two thirds of a cup of boiling water, two cups of flour
Cook this with the app: pantry check, scaling, and the assistant.