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Fruit Gingerbread Cake
From Cookery and housekeeping, 1882
Serves 5
Presented as published in 1882. 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
891Calories
6 gProtein
146 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein6.4 g
Carbohydrates146 g
Fiber3.7 g
Sugars105 g
Total Fat36 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol93 mg
Sodium304 mg
Potassium771 mg
Calcium95 mg
Iron5.2 mg
Magnesium64 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A300 mcg
Vitamin E1.7 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate49 mcg
Choline27 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 177. The excerpt below is the record exactly as published.
Fruit Gingerbread Cake. 5 teacupsful flour ; I „ treacle ; I „ sugar ; I „ melted butter ; \ lb. raisins ; \ lb. curants ; \ lb. peel ; \ lb. ginger ; I teaspoonful coriander seed ; 1 tablespoonful caraway seed ; 2 tablespoonsful vinegar ; I teaspoonful carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.