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Plain Gingerbread

Name: Plain Gingerbread
Yield: 12 servings
Ingredients: Three pounds of flour; six ounces of butter; half a pound of brown sugar; two ounces of prepared ginger; one pound and a half of treacle; one large tea-spoonful of baking powder

From Vegetarian cookery, 1891

Serves 12

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

Nutrition per serving

644Calories

12 gProtein

149 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories644 kcal

Protein12 g

Carbohydrates149 g

Fiber0.1 g

Sugars60 g

Total Fat13 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol33 mg

Sodium263 mg

Potassium238 mg

Calcium170 mg

Iron8.8 mg

Magnesium40 mg

Phosphorus178 mg

Zinc1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.8 mg

Folate182 mcg

Choline1.8 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 124. The excerpt below is the record exactly as published.

Plain Gingerbread. Three pounds of flour, six ounces of butter, half a pound of brown sugar, two ounces of prepared ginger, one pound and a half of treacle, and one large tea-spoonful of baking powder

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