Ginger Sponge
From Australian sunshine cookery book for every housewife, 1920
Do not look for quarter hour, but if well risen and browning too much, lower heat a little.
Presented as published in 1920. 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
7903Calories
220 gProtein
1668 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories7903 kcal
Protein220 g
Carbohydrates1668 g
Fiber10 g
Sugars220 g
Total Fat116 g
Saturated Fat8.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol586 mg
Sodium10863 mg
Potassium3513 mg
Calcium856 mg
Iron118 mg
Magnesium637 mg
Phosphorus2398 mg
Zinc17 mg
Copper3.2 mg
Manganese31 mg
Vitamin D3.2 mcg
Vitamin C8.6 mg
Vitamin A204 mcg
Vitamin E1.8 mg
Vitamin K11 mcg
Vitamin B61.8 mg
Vitamin B121.5 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.8 mg
Niacin (B3)127 mg
Folate2963 mcg
Choline337 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 2. The excerpt below is the record exactly as published.
Ginger Sponge. 4 lb. flour. 2 eggs. 13 teaspoons ground ginger. 3 oz. butter. 13 teaspoons cinnamon or Small cup sugar. mixed spice. 1 level teaspoon carb. soda 4 teaspoon salt. in dessertspoonful boiling 1 gill milk. water. 1 tablespoon golden syrup
Cook this with the app: pantry check, scaling, and the assistant.