Ormskirk Gingerbread
From Sea Cookery, 1911
Presented as published in 1911. 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
41554Calories
1197 gProtein
8846 gCarbs
536 gFat
Full nutrition (34 nutrients)
Calories41554 kcal
Protein1197 g
Carbohydrates8846 g
Fiber16 g
Sugars355 g
Total Fat536 g
Saturated Fat2.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30.3 g
Cholesterol1061 mg
Sodium4278 mg
Potassium16500 mg
Calcium2286 mg
Iron641 mg
Magnesium3174 mg
Phosphorus12047 mg
Zinc83 mg
Copper17 mg
Manganese120 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B67.9 mg
Vitamin B120 mcg
Thiamin (B1)102 mg
Riboflavin (B2)49 mg
Niacin (B3)745 mg
Folate17433 mcg
Choline47 mg
Caffeine0 mg
Water1205 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 90. The excerpt below is the record exactly as published.
ORMSKIRK GINGERBREAD. 24 lbs. flour f- lb. sugar f oz. bi-carbonate of soda 4 oz. ground ginger 1 lb. butter 6 ozs. syrup 6 ozs. black treacle
Cook this with the app: pantry check, scaling, and the assistant.