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Almond Gingerbread
From Cassell's dictionary of cookery, 1892
Serves 8
The oven must not be hot.
Presented as published in 1892. 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
269Calories
3 gProtein
50 gCarbs
10 gFat
Full nutrition (32 nutrients)
Calories269 kcal
Protein3.3 g
Carbohydrates50 g
Fiber1.5 g
Sugars46 g
Total Fat10 g
Saturated Fat0.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.6 g
Cholesterol7.9 mg
Sodium17 mg
Potassium126 mg
Calcium41 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.1 mcg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 127. The excerpt below is the record exactly as published.
Almond Gingerbread.— Melt half a pound of treacle with two table-spoonfuls of butter, and add to them two table-spoonfuls of flour and two of ground rice, a small cupful of sugar, a little chopped lemon and candied j peel. WTien these ingredients are thoroughly mixed, put to them a quarter of a pound of [ almonds blanched and pounded
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