BE-RO Gingerbread
From Be-Ro home recipes, 1940
Optional: Add chopped lemon peel, preserved ginger, or raisins for improvement.
Presented as published in 1940. 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
1630Calories
7 gProtein
195 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories1630 kcal
Protein6.9 g
Carbohydrates195 g
Fiber0.7 g
Sugars192 g
Total Fat97 g
Saturated Fat18 g
Monounsaturated Fat43 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol186 mg
Sodium123 mg
Potassium158 mg
Calcium53 mg
Iron2.9 mg
Magnesium19 mg
Phosphorus114 mg
Zinc0.9 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A1009 mcg
Vitamin E18 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline163 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 10. The excerpt below is the record exactly as published.
BE-RO Gingerbread 12-ozs. BE-RO FLOUR. 6-ozs. SUGAR. 1 Teaspoonful GROUND 4-0zs. MARGARINE. GINGER. 2 Tablespoonfuls DARK 1 Teaspoonful MIXED TREACLE. SPICE. One EGG, beaten with One Teacupful MILK
Cook this with the app: pantry check, scaling, and the assistant.