Gingerbread
From Cookery book, 1940
Bake at Number 3 for 13 hours.
Presented as published in 1940. 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
18225Calories
52 gProtein
1485 gCarbs
1377 gFat
Full nutrition (34 nutrients)
Calories18225 kcal
Protein52 g
Carbohydrates1485 g
Fiber0.1 g
Sugars1219 g
Total Fat1377 g
Saturated Fat538 g
Monounsaturated Fat618 g
Polyunsaturated Fat154 g
Omega-30 g
Cholesterol1672 mg
Sodium2286 mg
Potassium1873 mg
Calcium562 mg
Iron71 mg
Magnesium269 mg
Phosphorus747 mg
Zinc8.2 mg
Copper1 mg
Manganese2.8 mg
Vitamin D37 mcg
Vitamin C0.3 mg
Vitamin A179 mcg
Vitamin E9.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)25 mg
Folate594 mcg
Choline988 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 24. The excerpt below is the record exactly as published.
Gingerbread Number 3. Time 13 hours. Shelf ath. 12 ozs. flour. 1 flat teaspoonful bicarbonate 3 Ib. treacle or golden syrup. of soda. 3 Ib. lard. 2 eggs. + lb. brown sugar. 4 tablespoonsful milk. 2 teaspoonsful ginger
Cook this with the app: pantry check, scaling, and the assistant.