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Ginger Nuts
From Miss Cameron's cookery book, 1898
Serves 10
Presented as published in 1898. 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
311Calories
7 gProtein
62 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein6.7 g
Carbohydrates62 g
Fiber0.8 g
Sugars22 g
Total Fat7 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol47 mg
Sodium70 mg
Potassium181 mg
Calcium66 mg
Iron4.1 mg
Magnesium28 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.1 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate78 mcg
Choline36 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.
Ginger Nuts. One lb. of flour, £ lb. brown sugar, 2 oz. ground ginger, 1 ofc- beef dripping, or 1 oz. Hugon's beef suet, 1 oz. butter* 1 teaspoonful baking powder, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.