Sour Cream Gingerbread

Name: Sour Cream Gingerbread
Ingredients: 1 cup molasses; 1 cup sour cream; 1 egg; 1 teaspoon Blue Ribbon soda; 1 tablespoon Blue Ribbon ginger; 2 1/4 cups flour; 1/4 cup sugar; 1 1/2 teaspoons salt

From Blue Ribbon cook book, 1905

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

2678Calories

43 gProtein

520 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories2678 kcal

Protein43 g

Carbohydrates520 g

Fiber0.2 g

Sugars298 g

Total Fat52 g

Saturated Fat27 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol311 mg

Sodium3818 mg

Potassium5669 mg

Calcium1015 mg

Iron32 mg

Magnesium907 mg

Phosphorus736 mg

Zinc4.5 mg

Copper2.1 mg

Manganese7.1 mg

Vitamin D1 mcg

Vitamin C0.4 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B62.6 mg

Vitamin B120.6 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)22 mg

Folate454 mcg

Choline193 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 49. The excerpt below is the record exactly as published.

Sour Cream Gingerbread—1 cup molasses, 1 cup sour cream, 1 egg, 1 teaspoon Blue Ribbon soda, | tablespoon Blue Ribbon ginger, or more, to suit taste, 214 cups flour, 14 cup sugar

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