Soft Gingerbread
From Royal baker and pastry cook, 1913
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
No method was recorded for this recipe.
Nutrition per serving
4966Calories
88 gProtein
1097 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories4966 kcal
Protein88 g
Carbohydrates1097 g
Fiber0 g
Sugars708 g
Total Fat123 g
Saturated Fat11 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol1025 mg
Sodium995 mg
Potassium11020 mg
Calcium2209 mg
Iron64 mg
Magnesium1794 mg
Phosphorus1850 mg
Zinc9.2 mg
Copper4.2 mg
Manganese14 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B65.3 mg
Vitamin B123.1 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)3.5 mg
Niacin (B3)40 mg
Folate897 mcg
Choline719 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 28. The excerpt below is the record exactly as published.
Soft Gingerbread. — y cup butter, 2 cups molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and cloves to taste
Cook this with the app: pantry check, scaling, and the assistant.