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Gingerbread Sugar
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 6d.
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
237Calories
5 gProtein
52 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein4.8 g
Carbohydrates52 g
Fiber0.2 g
Sugars28 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium80 mg
Calcium15 mg
Iron2.2 mg
Magnesium13 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline37 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 605. The excerpt below is the record exactly as published.
Gingerbread Sugar. — ^^Vhisk well two fresh eggs, and add gradually half a i^ound of sifted loaf sugar, half an ounce of ground ginger, and half a pound of fine flour
Cook this with the app: pantry check, scaling, and the assistant.