Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- three cups flour
- one-half cup milk
- one-half cup lard
- half cups molasses
- one teaspoon soda
- one tablespoon of ginger
- one cup sugar
- one tablespoon ginger
- one teaspoon cinnamon
- five cups of flour
- two eggs
- ginger
Directions
Three cups flour, one-half cup milk, one-half cup lard, one and one- half cups molasses (New Orleans or sorghum), one teaspoon soda, two eggs, one tablespoon of ginger. Beat the yolks of eggs and the lard together, then add milk, soda and molasses; add ginger and flour. Beat the whites to a stiff froth, add them carefully. Bake in a moderate oven three-fourths of an hour. — Mrs. Sam Blair.
GINGERBREAD.
One cup sugar, one of butter, one of New Orleans molasses, one of sour milk, two eggs, one tablespoon ginger, one teaspoon cinnamon, and one of soda, dissolved in hot water. Take four or five cups of flour; don't make it too thick; stir the spices, sugar, butter and molasses together, keeping the mixture slightly warmed, then add the milk, then the eggs, beaten very light, then the soda and lastly the flour. Beat it long and well, and bake in large buttered pan. If you desire, add raisins or currants or both. — Mrs. J. G. Harmon.