Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful butter
- one cupful sour milk
- one cupful molasses
- one teaspoonful soda
- one teaspoonful cloves
- one tablespoonful ginger
- half teaspoonful soda
- one teaspoonful cream tartar
- one tablespoonful
- half pound butter
- half pound sugar
- one pint new orleans molasses
- one ounce ginger
- one quart flour
- one tablespoonful mustard
- one tablespoonful soda
- one pint molasses
- one pint flour
- half pint sour milk
- one cupful chopped raisins
- one spoonful ginger
- one cupful lard
- a pinch of salt
- a piece of butter the size of a hen's egg
- a tablespoonful of saleratue in half a pint sour milk
- a cupful of butter
- a pint of warm water
- a cupful of yeast
- two cupsful brown sugar
- three cupsful flour
- seven eggs
- one coffeecupful molasses
- one coffeecupful sugar
- one coffeecupful sour milk
- one coffeecupful of mixed butter
- four coffeecupsful flour
- one coffeecupful chopped raisins
- one coffeecupful currants
- four eggs
- one nutmeg
- two teacupsful sugar
- one teacupful butter
- one teacupful cold water
- half teacuplul butter
- half teacupful brown sugar
- half teacupful molasses
- one teacupful
- half flour
- half teacupful sour milk
- two eggs
- two teacupsful molasses
- one teacupful sugar
- one teacupful mixed butter
- four teacupsful
- one teacupful sour milk
- two tablespoonsful ginger
- one teacupful molasses
- five teacupsful flour
- three eggs
- half ginger
- two coffeecupsful molasses^ v one coffeecupful lard
- one coffeecupful lard
- one coffeecupful butter
- two tablespoonsful saleratus
- three teacupsful sugar
- two teacupsful butter
- four tablespoonsful sour cream
- two tablespoonsful butter
- three pint?
- one egg
- butter the size of a hen's egg
- butter the size of an egg
- salt
- cloves
- ginger
- nutmeg
- mace
- cinnamon
- allspice
Directions
Two cupsful brown sugar, One cupful butter, One cupful sour milk, Three cupsful flour,
214 ILLINOIS COOK BOOK.
One cupful molasses,
Yelks seven eggs,
One teaspoonful soda,
Spice to taste.
Mix each cake separately ; paper the bottom of your pan and grease well, then cover the bottom with some of the dark cake, and then add white and dark alter- nately till all is in the pan. Bake an hour and a half.
Molasses Cup Cake.
One coffeecupful molasses.
One coffeecupful sugar,
One coffeecupful sour milk or cream,
One coffeecupful of mixed butter and lard,
Four coffeecupsful flour,
One coffeecupful chopped raisins,
One coffeecupful currants,
Four eggs,
One teaspoonful soda,
A pinch of salt,
One teaspoonful cloves,
One tablespoonful ginger,
One nutmeg.
Water Cookies.
Two teacupsful sugar, One teacupful butter, One teacupful cold water, Half teaspoonful soda,
ILLINOIS COOK BOOK. 215
One teaspoonful cream tartar, Flour enough to roll, Ginger to taste.
Soft Ginger Cake.
Half teacuplul butter, Half teacupful brown sugar, Half teacupful molasses, One teacupful and a half flour, Half teacupful sour milk, One teaspoonful soda, One tablespoonful ginger, Two eggs.
Soft Ginger Cake.
Two teacupsful molasses,
One teacupful sugar,
One teacupful mixed butter and lard,
Four teacupsful and a half flour,
One teacupful sour milk or water,
One teaspoonful soda,
Or with water, fourteaspoonsful baking powder,
Two tablespoonsful ginger,
One teaspoonful cloves.
Soft Ginger Bread.
One teacupful butter, Two teacupsful sugar,
216 ILLINOIS COOK BOOK.
One teacupful molasses,
Five teacupsful flour,
One teacupful sour milk,
One teaspoonful soda,
Three eggs,
One tablespoonful and a half ginger,
Cinnamon and allspice to the taste.
Ginger Snaps.
(BEN. WATSON'S.) Half pound butter, Half pound sugar, One pint New Orleans molasses, One ounce ginger.
Flour enough to make very stiff dough; work smooth and roll thin, cut with a small cutter. Bake dark brown.
Sponge Ginger Bread*
Melt a piece of butter the size of a hen's egg,
One pint New Orleans molasses,
One tablespoonful ginger,
One quart flour.
Dissolve a tablespoonful of saleratue in half a pint sour milk, strain and mix ; add flour enough to enable you to roll about an inch thick, and bake in a quick oven.
ILLINOIS COOK BOOK. 217
( MRS. DR. RYAN. )
Two coffeecupsful molasses^ v One coffeecupful lard, One tablespoonful ginger, One tablespoonful mustard, One tablespoonful soda, Flour enough to make very soft. Roll thin and bake quickly.
Soft Ginger Bread.
One coffeecupful butter, One pint molasses, One tablespoonful ginger. One pint flour, Two eggs,
Two tablespoonsful saleratus,. Half pint sour milk. Flour to make as stiff batter as pound cake.
xY Jumbles.
Three teacupsful sugar, Two teacupsful butter, Three eggs,
Four tablespoonsful sour cream, One teaspoonful soda.
Roll thin, sprinkle with coffee sugar thickly on the top before placing in the oven. —18
218 ILLINOIS COOK BOOK.
Soft G-inger Bread.
( JANE ILES. )
One pint New Orleans molasses, Two tablespoonsful butter, Three pint? and a half flour, Two tablespoonsful ginger, Half pint sour milk, One tablespoonful soda.
Raised Cake without Eggs.
Stir together a coffeecupful of light sugar and half a cupful of butter; add a pint of warm water, half a cupful of yeast, and flour enough to make as thick as ordinary fruit cake; rise over night; when very light, add a little mace, cinnamon, allspice and nut- meg, one cupful chopped raisins. Put in the pan, let rise until light, then bake.
G-inger Snaps.
One teacupful sugar,
Piece of butter the size of an egg,
Quarter of a teaspoonful soda dissolved in
warm water, One spoonful ginger, Flour to roll.
Lou's Ginger Snaps.
One pint molasses, One cupful lard,