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Sugar Gingerbread
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
452Calories
3 gProtein
51 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein2.7 g
Carbohydrates51 g
Fiber0 g
Sugars39 g
Total Fat27 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol3.7 mg
Sodium130 mg
Potassium69 mg
Calcium106 mg
Iron1 mg
Magnesium8.4 mg
Phosphorus72 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline5.5 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 7. The excerpt below is the record exactly as published.
SUGAR GINGERBREAD. Sugar, 11/2 cups. Ginger, 1 teaspoon. Shortening, 1 cup. Baking powder, 2 teaspoons Milk, 1 cup. Salt, Flour.
Cook this with the app: pantry check, scaling, and the assistant.