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Gingerbread, Fine

Name: Gingerbread, Fine
Yield: 14 servings
Ingredients: Flour, 2 lbs.; sugar, 8 ozs.; orange peel, or candied lemon, cut very thin, 8 ozs.; ground ginger, 1 oz.; caraway seeds, 0.5 oz.; cloves, mace, allspice, according to taste; 1.5 lb. of treacle; 0.5 lb. melted butter; 2 drachms of carbonate of soda

From Consult me, 1902

Serves 14

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

614Calories

8 gProtein

119 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories614 kcal

Protein7.8 g

Carbohydrates119 g

Fiber1.4 g

Sugars65 g

Total Fat15 g

Saturated Fat8.3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol35 mg

Sodium1028 mg

Potassium193 mg

Calcium48 mg

Iron6.1 mg

Magnesium33 mg

Phosphorus90 mg

Zinc0.7 mg

Copper0.1 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A112 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate105 mcg

Choline4.5 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 239. The excerpt below is the record exactly as published.

GINGERBREAD, Fine. Flour, 2 lbs. ; sugar, 8 ozs. ; orange peel, or candied lemon, cut very thin, 8 ozs. ; ground »ginger, 1 oz. ; caraway seeds, A oz. ; cloves, mace, allspice, according to taste ; mix with these, 1 A lb. of treacle, and A lb. melted butter, and 2 drachms of carbonate of soda

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