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Soft Sour Milk Gingerbread
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
770Calories
15 gProtein
171 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein15 g
Carbohydrates171 g
Fiber0 g
Sugars92 g
Total Fat22 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol162 mg
Sodium842 mg
Potassium1211 mg
Calcium212 mg
Iron9.6 mg
Magnesium195 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate175 mcg
Choline98 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 20. The excerpt below is the record exactly as published.
Soft Sour Milk Gingerbread One cup sour milk, one cup molasses, one cup brown sugar, half a cup butter, one teaspoon baking soda, dissolved in the sour milk, one teaspoon salt, one and a half teaspoons ginger, four cups of flour, three eggs beaten separately
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