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Sour Cream Ginger Bread

Name: Sour Cream Ginger Bread
Yield: 8 servings
Ingredients: One cup sugar; 1 cup molasses; 1 cup sour milk or cream; a small two-thirds cup of water; 3 eggs; 2 teaspoons soda; 1 teaspoon cassia; 1 teaspoon ginger; 2 cups flour

From Magnet users cook book, 1920

Serves 8

Recipe by Miss Marie Scheffold, Marquis, Sask.

Presented as published in 1920. 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

464Calories

6 gProtein

82 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein6.4 g

Carbohydrates82 g

Fiber0.2 g

Sugars56 g

Total Fat13 g

Saturated Fat6.8 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol101 mg

Sodium50 mg

Potassium706 mg

Calcium124 mg

Iron4.1 mg

Magnesium113 mg

Phosphorus101 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate59 mcg

Choline61 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 42. The excerpt below is the record exactly as published.

SOUR CREAM GINGER BREAD. One cup sugar, 1 cup molasses, 1 cup sour milk or cream, a small two-thirds cup of water, 3 eggs, 2 teaspoons soda, 1 teaspoon cassia, 1 teaspoon ginger, 2 cups flour

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