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Gingerbread, without Butter

Name: Gingerbread, without Butter
Yield: 5 servings
Ingredients: Treacle, 3 lbs.; 4 ozs. of orange, lemon, citron, and candied ginger, all thinly sliced; 1 oz. each coriander seeds; 1 oz. each caraways; 1 oz. each bruised ginger; as much flour as will make a soft paste

From Consult me, 1902

Serves 5

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

791Calories

2 gProtein

210 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories791 kcal

Protein2.3 g

Carbohydrates210 g

Fiber5.1 g

Sugars200 g

Total Fat2 g

Saturated Fat0.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium164 mg

Potassium438 mg

Calcium119 mg

Iron12 mg

Magnesium73 mg

Phosphorus87 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate3.7 mcg

Choline9.6 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 240. The excerpt below is the record exactly as published.

Gingerbread, without Butter. — Treacle, 3 lbs. ; 4 ozs. of orange, lemon, citron, and candied ginger, all thinly sliced ; 1 oz. each coriander seeds, caraways, and bruised ginger ; as much flour as will make a soft paste

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