Ginger Cake

Name: Ginger Cake
Ingredients: J lb. margarine; i lb. MILLENNIUM flour; 1 teaspoonful BORWICK'S BAKING POWDER; 2 ozs. sugar; I teaspoonful ground ginger; I egg

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

1918Calories

7 gProtein

62 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories1918 kcal

Protein7 g

Carbohydrates62 g

Fiber0.4 g

Sugars57 g

Total Fat187 g

Saturated Fat34 g

Monounsaturated Fat84 g

Polyunsaturated Fat62 g

Omega-30 g

Cholesterol186 mg

Sodium486 mg

Potassium144 mg

Calcium365 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus555 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0.2 mg

Vitamin A1938 mcg

Vitamin E35 mg

Vitamin K208 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate26 mcg

Choline176 mg

Caffeine0 mg

Water77 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.

GINGER CAKE. J lb. margarine. i lb. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 ozs. sugar. I teaspoonful ground ginger, i egg

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