Grantham Gingerbreads

Name: Grantham Gingerbreads
Ingredients: 14 Ib. McDougall’s Self-raising Flour; 1/4 lb. Castor Sugar; 1/4 Ib. Margarine; 2 level teaspoonfuls Ground Ginger; 1 dessertspoonful Beaten Egg

From McDougall's cookery book, 1950

Regulo Mark 1 290° Fahr. Just below the middle

Presented as published in 1950. 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

465Calories

1 gProtein

119 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein0.8 g

Carbohydrates119 g

Fiber0.8 g

Sugars113 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol1.9 mg

Sodium17 mg

Potassium77 mg

Calcium11 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus13 mg

Zinc0.2 mg

Copper0 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.4 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate4.6 mcg

Choline5.3 mg

Caffeine0 mg

Water1.8 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 21. The excerpt below is the record exactly as published.

GRANTHAM GINGERBREADS 14 Ib. McDougall’s Self-raising Flour. 1/4 lb. Castor Sugar. 1/4 Ib. Mar- garine. 2 level teaspoonfuls Ground Ginger. 1 dessertspoonful Beaten Egg

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