Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 pound flour
- one pound best brown sugar
- half pound butter
- one teaspoonful pounded mace
- three pounds flour
- one pound sugar
- one pound butter
- one pint molasses
- one lemon
- one teacup of sour milk
- five eggs beaten light
- two small nutmegs
- one tea- spoonful of soda
- one egg
Directions
The grated rind and juice of one lemon, one pound flour, one pound best brown sugar, half pound butter, one teacup of sour milk or cream, five eggs beaten light, two small nutmegs, and one teaspoonful pounded mace. Mix as you would pound cake, reserving half of the milk for the last, to which add one tea- spoonful of soda. Grease the tins and pour the batter in. Use slow heat at first.
GINGERBREAD.
Three pounds flour, one pound sugar, one pound butter, one pint molasses, one egg, and half a teacupful of ginger.