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Gingerbread a la Franchise
From The table, 1889
Serves 8
Can be glazed with a glace a l'eau.
Presented as published in 1889. 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
467Calories
10 gProtein
84 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein10 g
Carbohydrates84 g
Fiber2.8 g
Sugars34 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium237 mg
Calcium67 mg
Iron4.1 mg
Magnesium69 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate94 mcg
Choline1.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 293. The excerpt below is the record exactly as published.
Gingerbread a la Franchise. — Make a hollow space in a pound of flour laid on the table. Peel and chop up very fine five ounces of almonds; put them into the hollow with a saltspoonful of grated nutmeg, the same quantity of ground cloves, four ounces of powdered sugar, and seven ounces of fresh honey
Cook this with the app: pantry check, scaling, and the assistant.