Gingerbread Cake

Name: Gingerbread Cake
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; J lb treacle; J lb. margarine; 2 ozs. sugar; I" oz. ground ginger; I egg; I gill milk

From Borwick's cookery book, 1890

Presented as published in 1890. 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

4278Calories

56 gProtein

603 gCarbs

194 gFat

Full nutrition (34 nutrients)

Calories4278 kcal

Protein56 g

Carbohydrates603 g

Fiber4 g

Sugars229 g

Total Fat194 g

Saturated Fat35 g

Monounsaturated Fat84 g

Polyunsaturated Fat61 g

Omega-30.1 g

Cholesterol15 mg

Sodium1199 mg

Potassium1358 mg

Calcium827 mg

Iron40 mg

Magnesium224 mg

Phosphorus884 mg

Zinc5.2 mg

Copper0.9 mg

Manganese13 mg

Vitamin D1.2 mcg

Vitamin C0.4 mg

Vitamin A1897 mcg

Vitamin E35 mg

Vitamin K208 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)34 mg

Folate732 mcg

Choline61 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 4. The excerpt below is the record exactly as published.

GINGERBREAD CAKE. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb treacle. J lb. margarine. 2 ozs. sugar. I" oz. ground ginger, I egg. I gill milk

Cook this with the app: pantry check, scaling, and the assistant.