Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 cup of butter
- four cups flour
- one cup of sour milk
- half cups of flour
- one teaspoonful of soda
- one pound of flour
- one teaspoonful of cinnamon
- two cups of new orleans molasses
- one cup of boiling water
- two teaspoonfuls of baking powder
- one-half pint of molasses
- one cup of sugar
- half pound of butter
- one quart of molasses
- one pint sweet lard
- one pint of molasses one of butter
- a cup of butter
- a teaspoonful of cloves
- a pound of sugar
- a quart of molasses
- a pound of butter
- a cup of melted butter
- a cup of cinnamon
- half teacups of brown sugar
- four eggs
- one teacup sour cream
- one tea- spoonful of soda
- three eggs
- one-half teaspoonfiils of ginger
- one tablespoonfui ground ginger
- three eggs well beaten
- one tablespoonfui of ginger
- one cottee-cup of sugar
- one very small cup of ginger
- two table- spoonfuls of soda put in flour
- ginger
Directions
One and a half teacups of brown sugar, the same of molasses, one cup of butter or lard, four cups flour (heaping), four eggs, one teacup sour cream, one tea- spoonful of soda, ginger to taste. — Mrs. George Bough- ner, Fayette, Mo.
PLAIN CAKES. 107
OI]VO£R BREAD.
Half a cup of butter, the same of brown sugar, the same of molasses, one cup of sour milk, three eggs, two and a half cups of flour, one teaspoonful of soda, one and one-half teaspoonfiils of ginger, half a teaspoonful of cloves. Beat hard and long.— Josephine Harrison, Denver, Col.
OIXO£R CAKE.
One pound of flour, half a pound of sugar, three- fourths of a quart of molasses, half a teacup of sour cream, with half a teaspoon soda dissolved in cream, Ave eggs, half a pound of butter, heaping tablespoonfui of ginger, one teaspoonful of cinnamon, one of black pepper. — Mattie Frazicr, Fayette, Mo.
GIXG£R CAKE.
Two cups of New Orleans Molasses, one cup of boiling water, half a cup of melted butter, one tablespoonfui ground ginger, two teaspoonfuls of baking powder. Flour to make a thin batter. — Mrs. L. M. Findley, St. Louis, Mo.
SOFT GIXGER BREA1>.
One-half pint of molasses (sugar-house is best,) one cup of sugar, white or brown ; half pound of butter, three eggs well beaten, one teaspoonful of soda in our, one tablespoonfui of ginger. Make stiff" as pound cake ; bake in a moderate oven. — Mrs. Dr. T. J. Smith, Fay- ette, Mo.
Oi:WOER CAKES.
One quart of molasses, one cottee-cup of sugar, one pint sweet lard, three eggs, beaten separately, one very small cup of ginger, half a cup of cinnamon, two table- spoonfuls of soda put in flour. Flour enough to make them roll out easily. We use only half this quantity. Mrs. J. W. Kilpatriclc.
108 THE MISSOURI COOK BOOK. •
Gi:srGER SWAPS.
One pint of molasses one of butter, tablespoonful of ginger, teaspoonfnl of cloves, one of soda. Put all over the fire together, let it come to a boil. When nearly cool add llour enough to roll, roll thin, cut and bake. — Mrs. Miller Reed, Fayette, Mo.