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Rolls, Ginger
From Cassell's dictionary of cookery, 1892
Serves 12
Presented as published in 1892. 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
299Calories
10 gProtein
63 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein9.5 g
Carbohydrates63 g
Fiber1.2 g
Sugars0.2 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.9 mg
Potassium185 mg
Calcium20 mg
Iron5.2 mg
Magnesium31 mg
Phosphorus103 mg
Zinc0.9 mg
Copper0.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate170 mcg
Choline2.6 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1595. The excerpt below is the record exactly as published.
Rolls, Ginger.— Take two oimces of good powdered ginger and a little salt, and mix these ingredients well with two pounds of flour. Make the preparation into a firm but perfectly light dough with German or brewer's yeast in the usual way
Cook this with the app: pantry check, scaling, and the assistant.