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Ginger Bread
From Handbook of practical cookery, 1886
Serves 10
Presented as published in 1886. 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
466Calories
10 gProtein
94 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein9.9 g
Carbohydrates94 g
Fiber1.5 g
Sugars39 g
Total Fat16 g
Saturated Fat0.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol27 mg
Sodium29 mg
Potassium212 mg
Calcium55 mg
Iron5.9 mg
Magnesium53 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate109 mcg
Choline0.3 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 147. The excerpt below is the record exactly as published.
Ginger Bread. — One and one-half pound flour, one pound treacle, one quarter pound butter, three ounces orange-peel, one quarter pound almonds, two ounces sugar, one tea- spoonful soda, three tea-spoonfuls of ginger (ground), two tea- spoonfuls cinnamon, one quarter tea-spoonful grated nutmeg
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