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Soft Gingerbread

Name: Soft Gingerbread
Yield: 8 servings
Ingredients: 1 egg; 1 teaspoon ginger; 1 teaspoon soda; Yi teaspoon salt; 7 tablespoons cold water; 3 tablespoons melted butter; 1 cup molasses; 2 cups flour

From The Portland Woman's Exchange Cook Book, 1913

Serves 8

Recipe by Mrs. H. C. Wilson.

Presented as published in 1913. 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

280Calories

4 gProtein

55 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein4.3 g

Carbohydrates55 g

Fiber0 g

Sugars31 g

Total Fat5.2 g

Saturated Fat2.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol34 mg

Sodium172 mg

Potassium658 mg

Calcium96 mg

Iron3.8 mg

Magnesium110 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E0.2 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate53 mcg

Choline25 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.). The excerpt below is the record exactly as published.

Soft Gingerbread. 1 egg. 1 teaspoon ginger. 1 teaspoon soda. Yi teaspoon salt. 7 tablespoons cold water. 3 tablespoons melted butter. 1 cup molasses. 2 cups flour

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