Crystallised Ginger Cake

Name: Crystallised Ginger Cake
Ingredients: i lb. MILLENNIUM flour; li teaspoonfuls BORWICK'S BAKING POWDER; 4 ozs. margarine; J lb. crystallised ginger; 1 egg; 2 ozs. sugar; i gill milk

From Borwick's cookery book, 1890

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

1905Calories

11 gProtein

252 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories1905 kcal

Protein11 g

Carbohydrates252 g

Fiber3.6 g

Sugars246 g

Total Fat100 g

Saturated Fat20 g

Monounsaturated Fat44 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol201 mg

Sodium897 mg

Potassium400 mg

Calcium712 mg

Iron2 mg

Magnesium33 mg

Phosphorus899 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2.2 mcg

Vitamin C0.1 mg

Vitamin A1050 mcg

Vitamin E18 mg

Vitamin K105 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline188 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 7. The excerpt below is the record exactly as published.

CRYSTALLISED GINGER CAKE. i lb. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 4 ozs. margarine. J lb. crystallised ginger. 1 egg. " 2 ozs. sugar. i gill milk

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