Soft Gingerbread, to Be Eaten Hot
From A Little Cook-Book for a Little Girl, 1905
Cover with paper when half-baked to prevent burning.
Presented as published in 1905. 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
2125Calories
23 gProtein
412 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2125 kcal
Protein23 g
Carbohydrates412 g
Fiber1.4 g
Sugars248 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol116 mg
Sodium1568 mg
Potassium5148 mg
Calcium805 mg
Iron34 mg
Magnesium861 mg
Phosphorus336 mg
Zinc2.5 mg
Copper1.9 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B62.4 mg
Vitamin B120.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate335 mcg
Choline58 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 22. The excerpt below is the record exactly as published.
Soft Gingerbread, to Be Eaten Hot 1 cup of molasses. % cup boiling water. 14 cup melted butter. 84 A LITTLE COOK BOOK 1% cups flour. % teaspoonful soda. 1 teaspoonful ginger. % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.