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Gingerbread Nuts
From Cookery for every household, 1914
Serves 18
Time to bake, 15 minutes.
Presented as published in 1914. 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
113Calories
1 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein1.4 g
Carbohydrates16 g
Fiber0.2 g
Sugars5.9 g
Total Fat5 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol4.5 mg
Sodium36 mg
Potassium28 mg
Calcium4.3 mg
Iron0.8 mg
Magnesium4.3 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A0.1 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)0.9 mg
Folate21 mcg
Choline2.7 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 917. The excerpt below is the record exactly as published.
Gingerbread Nuts £ lb. flour. 3 oz. sugar. 3 oz. dripping or lard. 2 table-sps. treacle or syrup. 1 tea-sp. lemon juice. 1 tea-sp. ground ginger. £ tea-sp. carbonate of soda. ‘ Grated rind £ lemon
Cook this with the app: pantry check, scaling, and the assistant.