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 |
| 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 |
| Salt | 1 tsp (6g) | 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 pint sweet milk
- one cup of molasses
- 2 teaspoon cinnamon
- 2 teaspoons ginger
- 2 cup of brown sugar
- 2 cups molasses
- 2 cups of flour
- 2 cups more of flour
- 4 eggs
- 2 eggs
- 3 eggs
- salt
- cinnamon
- ginger
Directions
One pint sweet milk; i heaping tablespoon butter; i cup meal; 4 eggs; salt to taste. Put milk on to heat and when hot sift in meal, stirring constantly until smooth and stiff. Add butter and take off to cool then add lightly beaten yolks of eggs, then the whites and pour in buttered baking pans. Set pan in a larger pan of hot water and bake in oven for about 20 minutes.
Mrs. S. E. McClendon.
GINGER BREAD— No. 1.
One cup of molasses, *< teaspoon of soda, i cup of melted lard, 2 eggs, l/2 teaspoon cinnamon, 2 teaspoons ginger, pinch of salt, i cup buttermilk, flour to make a thick batter. Bake .in slow oven. Mrs. B. A. Warriner, 1525 Short St., N. O., La.
GINGER BREAD— No. 2.
Stir to a cream I cup of butter and l/2 cup of brown sugar. Add il/2 cups molasses, i cup sweet milk, I tablespoon ginger, i teaspoon cinnamon. Beat 3 eggs, whites and yolks separate, add 2 cups of flour, i teaspoon soda, then add 2 cups more of flour.
Mrs. J. M. Dresser.