Soft Gingerbread

Name: Soft Gingerbread
Ingredients: % cup shortening; 1 cup sour milk, buttermilk or; 1 cup brown sugar; 2 eggs; 1 cup molasses; 1 teaspoon cloves; 1 teaspoon soda; % teaspoon nutmeg; % teaspoon salt; 1% teaspoon cinnamon; 1% teaspoon ginger

From Grange cook book and household guide, 1940

Recipe from Mrs. Helen Suther, Patterson Grange.

Presented as published in 1940. 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

2889Calories

13 gProtein

471 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories2889 kcal

Protein13 g

Carbohydrates471 g

Fiber1.2 g

Sugars465 g

Total Fat115 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol372 mg

Sodium1567 mg

Potassium5322 mg

Calcium935 mg

Iron19 mg

Magnesium845 mg

Phosphorus318 mg

Zinc2.4 mg

Copper1.8 mg

Manganese6.6 mg

Vitamin D2 mcg

Vitamin C0.2 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K3.4 mcg

Vitamin B62.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.5 mg

Folate51 mcg

Choline345 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 20. The excerpt below is the record exactly as published.

SOFT GINGERBREAD % cup shortening 1 cup sour milk, buttermilk or 1 cup brown sugar COLL Ce nem é 2 eggs SLCUDS {Oto 1 cup molasses 4 1 teaspoon cloves 1 teaspoon soda . % teaspoon nutmeg % teaspoon salt AN 1% teaspoon cinnamon 1% teaspoon ginger

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