Sponge Ginger Cake

Name: Sponge Ginger Cake
Ingredients: 1 Ib. McDougall’s Self-raising Flour; 1 large teaspoonful Ground Ginger; 4 teaspoonful Salt; 3/4 Ib. Golden Syrup; 1/4 lb. Margarine; 1/4 lb. Sugar; 3 ozs. Sultanas; 2 Eggs; 1/4 pint Milk

From McDougall's cookery book, 1950

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

2641Calories

20 gProtein

439 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories2641 kcal

Protein20 g

Carbohydrates439 g

Fiber3.2 g

Sugars424 g

Total Fat105 g

Saturated Fat22 g

Monounsaturated Fat46 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol387 mg

Sodium9772 mg

Potassium1228 mg

Calcium318 mg

Iron15 mg

Magnesium98 mg

Phosphorus444 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D3.2 mcg

Vitamin C2.9 mg

Vitamin A1128 mcg

Vitamin E19 mg

Vitamin K107 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)1.8 mg

Folate51 mcg

Choline340 mg

Caffeine0 mg

Water304 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 7. The excerpt below is the record exactly as published.

SPONGE GINGER CAKE 1 Ib. McDougall’s Self-raising Flour. 1 large teaspoonful Ground Ginger. 4 teaspoonful Salt. 34 Ib. Golden Syrup. 1/4 lb. Margarine. 1/4 Ib. Sugar. 3 ozs. Sultanas, 2 Eggs. 1/4 pint Milk

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