Soft Gingerbread

Name: Soft Gingerbread
Ingredients: One cup molasses; one heaping teaspoon ginger; one teaspoon full soda; a little salt; a heaping tablespoon butter; two-thirds of a cup of boiling water; two cups of flour

From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

1998Calories

30 gProtein

467 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories1998 kcal

Protein30 g

Carbohydrates467 g

Fiber1.8 g

Sugars248 g

Total Fat16 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol31 mg

Sodium489 mg

Potassium5233 mg

Calcium830 mg

Iron40 mg

Magnesium879 mg

Phosphorus399 mg

Zinc2.9 mg

Copper2 mg

Manganese7.1 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)23 mg

Folate444 mcg

Choline49 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 11. The excerpt below is the record exactly as published.

Soft Gingerbread. One cup molasses, one heaping teaspoon ginger, one teaspoon full soda, a little salt, a heaping tablespoon butter, two-thirds of a cup of boiling water, two cups of flour

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