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Gingerbread (a la Soyer)
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for two dozen cakes.
Presented as published in 1892. 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
299Calories
6 gProtein
68 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein6.5 g
Carbohydrates68 g
Fiber0.5 g
Sugars22 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium143 mg
Calcium19 mg
Iron5 mg
Magnesium26 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate91 mcg
Choline1.5 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 600. The excerpt below is the record exactly as published.
Gingerbread (a la Soyer). — Mix half a pint of treacle and about one ounce of powdered ginger (more or less, according to taste) with one pound of flour
Cook this with the app: pantry check, scaling, and the assistant.