Gingerbread
From The "ideal" cookery book, 1902
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
2692Calories
40 gProtein
634 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2692 kcal
Protein40 g
Carbohydrates634 g
Fiber7 g
Sugars388 g
Total Fat56 g
Saturated Fat2.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol319 mg
Sodium757 mg
Potassium1330 mg
Calcium639 mg
Iron33 mg
Magnesium192 mg
Phosphorus591 mg
Zinc4.3 mg
Copper0.8 mg
Manganese12 mg
Vitamin D1 mcg
Vitamin C37 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate487 mcg
Choline166 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.
Gingerbread. io-oz. flour. J-lb. brown sugar i-oz. candied peel. I teaspoonful baking powder. Bake in dripping tin, and 2-oz. butter (rubbed in). £-lb. treacle. i-oz. ground ginger. J egg. Little milk. cut in squares when cold. 12. Ginger Nuts. i-lb. flour J-lb. butter. |-lb. treacle
Cook this with the app: pantry check, scaling, and the assistant.