Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 pint molasses
- one cup sugar
- one cup of lard
- one cup buttermilk
- one quart molasses
- four pounds flour
- one pound butter
- one pint new orleans molasses
- half cup lard
- one cup of hot water
- three pounds flour
- half pound lard
- one pound brown sugar
- one gill cream
- two ounces ginger
- two ounces cinnamon
- a cup of molasses
- a small teaspoonful of soda
- a cupful of sour milk
- a large tablespoonful of ginger
- a pinch of salt
- three eggs
- one tea- spoonful soda
- two teaspoonsful ginger
- one dessert-spoonful of soda
- one table- spoonful of ginger
- five even cups of sifted flour
- one nutmeg
- one heaping tablespoonful of butter
- three teacups of flour
- one egg well into the batter
- ginger
- salt
Directions
One pint molasses, three eggs, one cup sugar, one cup of lard or butter, or both mixed, one cup buttermilk, one tea- spoonful soda, two teaspoonsful ginger. Make it just stiff enough to drop from the spoon.
, GINGER CRACKERS.
One quart molasses, four pounds flour, one pound butter or lard, ginger to taste. Mix well, roll and bake.
GINGERBREAD.
One pint New Orleans molasses, one dessert-spoonful of soda, put into the molasses, and beaten hard, half cup lard or butter, one cup of hot water, melted and mixed, one table- spoonful of ginger, five even cups of sifted flour.
GINGERNUTS.
Three pounds flour, one pound butter, half pound lard, one pound brown sugar, one pint molasses, one gill cream, two ounces ginger, two ounces cinnamon, one nutmeg. Put the butter and lard into the flour, then the spices, then the sugar, molasses, and cream. Work it well, roll it out, cut it in small cakes and bake.
GINGERBREAD.
One heaping tablespoonful of butter. Pour over it a cup of molasses. Add a small teaspoonful of soda, dissolved in a little warm water. Stir in well a cupful of sour milk, and a large tablespoonful of ginger. Then add a pinch of salt and three teacups of flour. Beat one egg well into the batter, and bake in greased tins.