Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- three pints of flour
- one pound of brown sugar
- a pound of butter in a quart of molasses
- a quart of molasses
- a pint of mo- lasses half a pound of butter
- a pound of butter
- three tablespoonsful of ginger
- half tea-cup full of good ginger
- two eggs very light
- ginger
- cloves
Directions
To three pints of flour, and one pound of brown sugar, add three tablespoonsful of ginger, and one and a half of cloves mixed. Melt half a pound of butter in a quart of molasses ; knead all up ; roll in thin cakes, and bake in a quick oven.
A VERY GOOD GINGER-BREAD. Mix well with a pound and a half of flour, a half tea-cup full of good ginger. Melt in a pint of mo- lasses half a pound of butter ; when the molasses is hot, pour it over the flour, stirring it well to keep it from becoming lumpy ; let it stand till quite cold, then beat two eggs very light, and stir in with flour, enough to make a stiff dough. Roll out and bake.