Gingerbread Nuts

Name: Gingerbread Nuts
Ingredients: half a pound of treacle; an ounce and a half of butter; six ounces of flour; half a pound of moist sugar

From The book of plain cooking, 1904

Presented as published in 1904. 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

2106Calories

19 gProtein

523 gCarbs

38 gFat

Full nutrition (32 nutrients)

Calories2106 kcal

Protein19 g

Carbohydrates523 g

Fiber0 g

Sugars392 g

Total Fat38 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol100 mg

Sodium141 mg

Potassium387 mg

Calcium70 mg

Iron18 mg

Magnesium69 mg

Phosphorus210 mg

Zinc1.7 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate272 mcg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 50. The excerpt below is the record exactly as published.

Gingerbread Nuts Put half a pound of treacle in a small basin with an ounce and a half of butter in the oven to melt. Mix together six ounces of flour and half a pound of moist sugar

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