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Gingerbread Loaf, Plain
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for a nine-inch tin.
Presented as published in 1892. 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
310Calories
0 gProtein
81 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein0.4 g
Carbohydrates81 g
Fiber0.9 g
Sugars78 g
Total Fat5.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol13 mg
Sodium249 mg
Potassium105 mg
Calcium21 mg
Iron3.9 mg
Magnesium20 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline1.4 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 603. The excerpt below is the record exactly as published.
Gingerbread Loaf, Plain.— Put two pounds of treacle into a jar near the fire, with two ounces of butter, a quarter of a ounce of car- bonate of soda, previously dissolved in a very little milk, and strained, and four ounces of moist sugar. Mix an ounce of powdered ginger, and one small nutmeg
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