nut-freeegg-freesoy-freefish-freeshellfish-free
Soft Gingerbread
From Mrs. Lincoln's Boston cook book, 1884
Serves 9
Presented as published in 1884. 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
381Calories
5 gProtein
61 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein4.6 g
Carbohydrates61 g
Fiber0 g
Sugars29 g
Total Fat14 g
Saturated Fat4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol15 mg
Sodium154 mg
Potassium641 mg
Calcium116 mg
Iron2.1 mg
Magnesium102 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A8.7 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.1 mcg
Choline25 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 227. The excerpt below is the record exactly as published.
Soft Gingerbread. 1 cup molasses. to % cup butter or drippings, 1 teaspoonful soda. softened. 1 tablespoonful ginger. 1 cup milk. }^ teaspoonful salt. 3 cups pastry flour
Cook this with the app: pantry check, scaling, and the assistant.