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Gingerbread, Victoria
From Consult me, 1902
Serves 24
Presented as published in 1902. 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
580Calories
10 gProtein
127 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein9.5 g
Carbohydrates127 g
Fiber3 g
Sugars71 g
Total Fat6.1 g
Saturated Fat0.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium202 mg
Calcium68 mg
Iron4.4 mg
Magnesium48 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.2 mcg
Vitamin E2.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate114 mcg
Choline5.7 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 239. The excerpt below is the record exactly as published.
Flour, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. ; treacle, 1 A lb. ; ginger, % oz. ; cloves, % oz. and the peel of a good sized lemon ; form into cakes and bake. GINGERBREAD, Victoria. — Flour, 3 A lbs. ; fine sugar, 2% lbs. ; honey, 1 % lb. ; % lb. each of sweet almonds blanched, and chopped small, and candied lemon or orange peel ; the rinds of two lemons ; cinnamon, 1 oz. , nutmeg, A oz. ; powdered cloves, mace, and cardamoms, according to taste, and 3 tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.