Gingerbread II

Name: Gingerbread II
Ingredients: 2 cupfuls of flour; 1 cupful sugar; 1 cupful oatmeal; 1 cupful treacle; 1/2 cupful water; 1 table-spoonful caraway seeds; 2 oz. dripping; 1 teaspoonful ground ginger; 1 teaspoonful carbonate of soda; 1 egg

From Chambers's cookery for young housewives, 1894

Buttermilk may be substituted for the egg and water; in this case warm the treacle alone.

Presented as published in 1894. 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

3106Calories

41 gProtein

601 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories3106 kcal

Protein41 g

Carbohydrates601 g

Fiber6.7 g

Sugars375 g

Total Fat70 g

Saturated Fat19 g

Monounsaturated Fat28 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol244 mg

Sodium1490 mg

Potassium848 mg

Calcium179 mg

Iron27 mg

Magnesium183 mg

Phosphorus609 mg

Zinc5.7 mg

Copper0.7 mg

Manganese4.2 mg

Vitamin D3.7 mcg

Vitamin C1.3 mg

Vitamin A81 mcg

Vitamin E2.5 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate440 mcg

Choline236 mg

Caffeine0 mg

Water439 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 73. The excerpt below is the record exactly as published.

INGERBREAD— II. 2 cupfuls of flour. 1 cupful sugar. 1 cupful oatmeal. 1 cupful treacle. h cupful water. 1 table-spoonful caraway seeds. 2 oz. dripping. 1 teaspoonful ground ginger. 1 teaspoonful carbonate of soda. 1 egg

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