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Spiced Gingerbread

Name: Spiced Gingerbread
Yield: 3 servings
Ingredients: One cupful of molasses; One cupful of boiling water; One large table-spoonful of butter; One pint of sifted flour; One tea-spoonful of cloves; One tea-spoonful of ginger; One tea-spoonful of cinnamon; One tea-spoonful of soda

From The Pattern cook-book, 1890

Serves 3

Presented as published in 1890. 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

689Calories

10 gProtein

161 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories689 kcal

Protein10 g

Carbohydrates161 g

Fiber1.6 g

Sugars83 g

Total Fat5.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol10 mg

Sodium224 mg

Potassium1763 mg

Calcium307 mg

Iron15 mg

Magnesium297 mg

Phosphorus138 mg

Zinc1 mg

Copper0.7 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8 mg

Folate155 mcg

Choline17 mg

Caffeine0 mg

Water98 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 224. The excerpt below is the record exactly as published.

SPICED GINGERBREAD. One cupful of molasses. One cupful of boiling water. One large table-spoonful of butter. One pint of sifted flour. One tea-spoonful of cloves. One tea-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda

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