Sponge Gingerbread, Without Eggs

Name: Sponge Gingerbread, Without Eggs
Ingredients: Three cups flour; one of molasses; one of sugar; one of milk; one heaping tablespoonful butter; two teaspoons saleratus; two do. ginger; one do. cinnamon

From Six little cooks, 1910

Presented as published in 1910. 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

3298Calories

49 gProtein

760 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories3298 kcal

Protein49 g

Carbohydrates760 g

Fiber0.5 g

Sugars467 g

Total Fat25 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol61 mg

Sodium364 mg

Potassium5811 mg

Calcium1057 mg

Iron37 mg

Magnesium942 mg

Phosphorus768 mg

Zinc4.8 mg

Copper2.3 mg

Manganese8 mg

Vitamin D2.3 mcg

Vitamin C0.8 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B62.6 mg

Vitamin B121.3 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2 mg

Niacin (B3)29 mg

Folate604 mcg

Choline92 mg

Caffeine0 mg

Water339 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 37. The excerpt below is the record exactly as published.

SPONGE GINGERBREAD, WITHOUT EGOS. Three cups flour, one of molasses, one of sugar, one of AUNT JANE'S COOKING GLASS. 113 milk (sour is best), one heaping tablespoonful butter, two teaspoons saleratus (not soda), two do. ginger, one do. cin- namo

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