Gingerbread
From The Samaritan cookery book, 1903
Mrs. Holder, West Kirby.
Presented as published in 1903. 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
4927Calories
61 gProtein
778 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories4927 kcal
Protein61 g
Carbohydrates778 g
Fiber7.7 g
Sugars375 g
Total Fat184 g
Saturated Fat51 g
Monounsaturated Fat75 g
Polyunsaturated Fat42 g
Omega-30.1 g
Cholesterol173 mg
Sodium1407 mg
Potassium1066 mg
Calcium155 mg
Iron37 mg
Magnesium264 mg
Phosphorus855 mg
Zinc8.2 mg
Copper1.1 mg
Manganese6.1 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.3 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.2 mg
Niacin (B3)32 mg
Folate753 mcg
Choline241 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 57. The excerpt below is the record exactly as published.
GINGERBREAD. 2 teacupfuls flour. 1 teacupful sugar. 1 teacupful milk. A pinch of salt. ij tablespoonfuls of dripping. 2 tablespoonfuls treacle or syrup. 1 teaspoonful bi-carbonate of soda. Any flavouring that is preferred. Warm dripping and syrup together and mix among dry things. Bake in a shallow tin in a moderate oven. A few blanched almonds may be added if liked. Mrs. PIolder, West Kirby. GINGERBREAD. 1 lb. flour. 1 lb. fine oatmeal. £ lb. moist sugar. 6 ozs. butter or dripping. h pint treacle or syrup. A little ginger, ground
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