Ginger Bread

Name: Ginger Bread
Ingredients: J lb. syrup; I lb. treacle; I lb. lard; lb. cooking sugar; ^ teacupful of water; I lb. of flour; I tablespoonful of ginger; I dessertspoonful cinnamon; I teaspoonful cloves; I teaspoonful baking soda; 2 eggs

From The St. Mungo cookery book, 1904

Submitted by M. A. Brown, 5 Willowbrae Av., Edin.

Presented as published in 1904. 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

8009Calories

62 gProtein

914 gCarbs

471 gFat

Full nutrition (34 nutrients)

Calories8009 kcal

Protein62 g

Carbohydrates914 g

Fiber1 g

Sugars561 g

Total Fat471 g

Saturated Fat181 g

Monounsaturated Fat208 g

Polyunsaturated Fat53 g

Omega-30 g

Cholesterol803 mg

Sodium1927 mg

Potassium1109 mg

Calcium218 mg

Iron44 mg

Magnesium189 mg

Phosphorus731 mg

Zinc6 mg

Copper0.9 mg

Manganese4.8 mg

Vitamin D13 mcg

Vitamin C0.4 mg

Vitamin A160 mcg

Vitamin E4 mg

Vitamin K3.4 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)31 mg

Folate774 mcg

Choline523 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 58. The excerpt below is the record exactly as published.

GINGER BREAD. J lb. syrup. I lb. treacle. I lb. lard. lb. cooking sugar. ^ teacupful of water. I lb. of flour. I tablespoonful of ginger. I dessertspoonful cinnamon. I teaspoonful cloves. I teaspoonful baking soda, 2 eggs

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