nut-freesoy-freefish-freeshellfish-free
Thick Gingerbread
From The household gas cookery book, 1900
Serves 10
If this gingerbread is cooked quickly it will be of a light colour inside, if cooked slowly it will be dark all through.
Presented as published in 1900. 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
321Calories
4 gProtein
51 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein4.1 g
Carbohydrates51 g
Fiber0.4 g
Sugars22 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol12 mg
Sodium144 mg
Potassium112 mg
Calcium23 mg
Iron3.3 mg
Magnesium18 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate55 mcg
Choline16 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 107. The excerpt below is the record exactly as published.
Thick Gingerbread. — Rub a quarter of a pound of butter or dripping into three-quarters of a pound of flour, add two ounces of brown Demerara sugar, and one ounce of ground ginger ; beat up two eggs and add to them half a pound of treacle. Mix all together, add¬ ing lastly one small teaspoonful of carbonate of soda dissolved in three tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.