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Ginger Biscuits
From The King's College Hospital book of cooking recipes, 1907
Serves 12
Miss Heygate.
Presented as published in 1907. 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
105Calories
0 gProtein
22 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein0.2 g
Carbohydrates22 g
Fiber0 g
Sugars20 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol2.1 mg
Sodium107 mg
Potassium6.4 mg
Calcium0.9 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline2.7 mg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 81. The excerpt below is the record exactly as published.
Ginger Biscuits. gib. Flour. gib. Butter, Lard, or Dripping. :flb. Sugar. 2 heaped teaspoonfuls Ginger. 1 teaspoon ful of Bicarbonate of Soda. Golden Syrup to mix
Cook this with the app: pantry check, scaling, and the assistant.