Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| 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
- 1/2 cup buttermilk
- 4 cups flour
- 11/2 teaspoons ginger
- 1 cup brown sugar
- 1 cup butter
- 1 cup molasses
- one teaspoon soda which has been dissolved in hot water into milk
- half tablespoons ginger
- 3 eggs
- ginger
Directions
1/2 cup buttermilk.
4 cups flour.
11/2 teaspoons ginger.
1 cup brown sugar.
1 lb. raisins.
1 cup butter.
1/2 lb. citron.
1 cup molasses.
14 lb. almonds.
Stir one teaspoon soda which has been dissolved in hot water into milk, beat this with molasses ; add molasses and milk while foaming to yellows, sugar and butter; then one and a half tablespoons ginger ; spice to taste, then flour and whites alternately. Batter must be very stiff.
Flour raisins and citron, cut fine. Blanched almonds cut fine. Mix all with batter; put into buttered molds, not too full, and steam two or three hours. Serve with hot sauce.