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Gingerbread without Butter

Name: Gingerbread without Butter
Yield: 10 servings
Ingredients: One pound and a half of treacle; half a pound of sugar; quarter of a pound of candied orange or lemon; half an ounce of caraway seeds; three quarters of an ounce of prepared ginger; the grated rind of a lemon; one pound of flour; one small tea-spoonful of baking powder

From Vegetarian cookery, 1891

Serves 10

Presented as published in 1891. 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

No method was recorded for this recipe.

Nutrition per serving

452Calories

6 gProtein

112 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories452 kcal

Protein5.5 g

Carbohydrates112 g

Fiber2 g

Sugars73 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium307 mg

Potassium165 mg

Calcium191 mg

Iron5.7 mg

Magnesium27 mg

Phosphorus121 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0.7 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate75 mcg

Choline2.4 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 125. The excerpt below is the record exactly as published.

Gingerbread without Butter. One pound and a half of treacle, half a pound of sugar, quarter of a pound of candied orange or lemon, half an ounce of caraway seeds, three quarters of an ounce of prepared ginger, the grated rind of a lemon, one pound of flour, and one small tea-spoonful of baking powder

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