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The Best of Ginger Bread
From Temperance cook book, 1887
Serves 8
The secret in making this ginger bread is not to get it too stiff.
Presented as published in 1887. 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
308Calories
2 gProtein
49 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein1.7 g
Carbohydrates49 g
Fiber0.9 g
Sugars36 g
Total Fat13 g
Saturated Fat7.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol33 mg
Sodium86 mg
Potassium643 mg
Calcium124 mg
Iron4.6 mg
Magnesium106 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A104 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline9.6 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 115. The excerpt below is the record exactly as published.
THE BEST OF GINGER BREAD. One cupful of New Orleans molasses, three tablespooufuls of brown sugar, nine tablespoonfuls of melted butter, or nice drip- pings, three teacupfuls of flour, one cupful of boiling water, two teaspoonfuls of soda, one tablespoonful each of cinnamon and ginger
Cook this with the app: pantry check, scaling, and the assistant.