Gingerbread Cake
From Bread, cakes, and biscuits, 1902
Serve as a dessert or snack.
Presented as published in 1902. 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
3993Calories
56 gProtein
686 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories3993 kcal
Protein56 g
Carbohydrates686 g
Fiber0.4 g
Sugars333 g
Total Fat125 g
Saturated Fat35 g
Monounsaturated Fat51 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol303 mg
Sodium820 mg
Potassium1031 mg
Calcium456 mg
Iron44 mg
Magnesium181 mg
Phosphorus742 mg
Zinc4.9 mg
Copper0.8 mg
Manganese4.3 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E3.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.5 mg
Niacin (B3)31 mg
Folate750 mcg
Choline289 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.
lib. flour, one teaspoonful ground ginger, and one teaspoonful of baking powder, well sifted together ; warm together lib. golden syrup and 4oz. clarified dripping, and work it into the flour, &c., adding one egg and about a tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.