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Ginger Cake a la Ericsson Hammond

Name: Ginger Cake a la Ericsson Hammond
Yield: 4 servings
Ingredients: Two tablespoons butter; three tablespoons sugar; two heaping teaspoons ginger; one egg; four cups sifted flour; three heaping teaspoons Royal baking powder; one cup syrup; two cups milk

From The Swedish, French, American cook book, 1918

Serves 4

Frost with a boiled frosting.

Presented as published in 1918. 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

589Calories

19 gProtein

113 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories589 kcal

Protein19 g

Carbohydrates113 g

Fiber0 g

Sugars15 g

Total Fat12 g

Saturated Fat2.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol77 mg

Sodium330 mg

Potassium378 mg

Calcium427 mg

Iron7.7 mg

Magnesium51 mg

Phosphorus615 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.4 mcg

Vitamin C0.1 mg

Vitamin A59 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate207 mcg

Choline59 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 577. The excerpt below is the record exactly as published.

Ginger Cake a la Ericsson Hammond Gateau au Gingembre, a la Ericsson Hammond Two tablespoons butter, three tablespoons sugar, two heaping teaspoons ginger, one egg, four cups sifted flour, three heaping teaspoons Royal baking powder, one cup syrup, two cups milk

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