Cake, Ginger

Name: Cake, Ginger
Ingredients: half a pound of treacle; half a pound of lard; one pound of flour; half an ounce of ground ginger; a quarter of an ounce of ground cinnamon; a quarter of a pound of sugar; half a teaspoonful of carbonate of soda; two well-beaten eggs; half a cup of water

From The handy dictionary of cookery, 1890

Bake in a slow oven for two hours.

Presented as published in 1890. 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

4966Calories

63 gProtein

647 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories4966 kcal

Protein63 g

Carbohydrates647 g

Fiber2.2 g

Sugars286 g

Total Fat244 g

Saturated Fat92 g

Monounsaturated Fat106 g

Polyunsaturated Fat27 g

Omega-30.1 g

Cholesterol587 mg

Sodium1038 mg

Potassium1110 mg

Calcium193 mg

Iron38 mg

Magnesium191 mg

Phosphorus734 mg

Zinc5.8 mg

Copper0.9 mg

Manganese8.2 mg

Vitamin D7.7 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E2.4 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.6 mg

Niacin (B3)32 mg

Folate775 mcg

Choline413 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 23. The excerpt below is the record exactly as published.

Cake, Ging*er. Melt half a pound of treacle with half a pound of lard. Mix in a basin one pound of flour, half an ounce of ground ginger, a quarter of an ounce of ground cinnamon, a quarter of a pound of sugar, half a teaspoonful of carbonate of soda and two well-beaten eggs. When the treacle and lard are cool pour them in and use half a cup of water

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