Gingerbread (plain)
From Cookery book, 1940
Bake at Number 5 for 2.5 hours.
Presented as published in 1940. 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
12970Calories
202 gProtein
2957 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories12970 kcal
Protein202 g
Carbohydrates2957 g
Fiber0.1 g
Sugars1554 g
Total Fat87 g
Saturated Fat24 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol68 mg
Sodium2459 mg
Potassium4106 mg
Calcium919 mg
Iron169 mg
Magnesium702 mg
Phosphorus2238 mg
Zinc17 mg
Copper3.3 mg
Manganese14 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120.7 mcg
Thiamin (B1)19 mg
Riboflavin (B2)9.3 mg
Niacin (B3)125 mg
Folate2906 mcg
Choline56 mg
Caffeine0 mg
Water763 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 25. The excerpt below is the record exactly as published.
Gingerbread (plain) Heat at Number 5. Cook at Number 4. Time 2} hours. Shelf ath. 4 lb. flour. 1 gills milk. 2 ozs. lard. 1 flat teaspoonful bicarbonate + lb. brown sugar. of soda. 4 Ib. golden syrup. 1 heaped teaspoonful ginger
Cook this with the app: pantry check, scaling, and the assistant.