Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
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
- half pounds flour
- one quart molasses
- one teaspoon soda
- one gallon molasses
- quarter pounds butter
- quarter pound soda stirred in a half teacup sweet milk
- one hundred years old
- half teacup sweet milk
- one well beaten egg
Directions
Mrs. Woodworth, Springfield, Mass,.
Three and a half pounds flour, one of butter, one quart molasses, half a pint milk, one teaspoon soda ; mix the milk, molasses and flour together, melt and add the butter ; bake in sheets. This recipe is one hundred years old.
GINGER BREAD,
For General Muster clays. Over fifty years old.
One gallon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half teacup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out ; put the molasses in a very large dish, add the soda and butter melted, then all the other ingredients; mix in the evening and set in a warm place to rise over night ; in the morning knead it a long time like bread, roll into squares half an inch thick and bake in bread pans in an ovv n heated about right for bread. To make it glossy, rub over the top just before putting it into the oven the following : one well beaten egg, the same amount or a little more sweet cream stirring cream and egg well together. This ginger bread will keep an unlimited time.