Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | 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
- 1 quart molasses
- 1 pound butter
- 1 cup syrup
- 1 tablespoon race ginger
- 3 quarts of flour into a bowl
- 1 large cup vellow sugar
- 1 pint w
Directions
1 quart molasses, 1 large cup vellow sugar, 1 pound butter, 1 pint W. L preserved ginger, 1 cup syrup of same, 1 tablespoon race ginger, 2 or more quarts flour.
Boil the molasses and sugar together 20 minutes. Stir into the syrup the butter and ginger, the race ginger being first pounded and sifted. Remove from the fire. Sift 2 or 3 quarts of flour into a bowl, make a hole in the middle of it, and pour in the mixture. When cool enough to handle, mix with enough flour to make a pliable dough ; roll out thin, cut into round cakes and bake crisp and brown.