Soft Gingerbread
From A bill of fare for every day in the year ..., 1892
This is very nice if pains are taken to have the water boiling and to beat well.
Presented as published in 1892. 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
1968Calories
29 gProtein
461 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1968 kcal
Protein29 g
Carbohydrates461 g
Fiber1.4 g
Sugars248 g
Total Fat8.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium397 mg
Potassium5221 mg
Calcium803 mg
Iron38 mg
Magnesium877 mg
Phosphorus392 mg
Zinc2.9 mg
Copper2 mg
Manganese7 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)22 mg
Folate433 mcg
Choline48 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 26. The excerpt below is the record exactly as published.
Soft Gingerbread. Baked Quinces. Tea. Soft Gingerbread. — i cup molasses, i teaspoonful soda, i tea- spoonful finger, i teaspoonful butler. Beat together and pour on J4 cup boiling water, and beat in i pint flour
Cook this with the app: pantry check, scaling, and the assistant.