Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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 cupful lard
- 1 cupful molasses 1 tablespoonful ginger 1 heaping teaspoonful soda flour enough
- 1 tablespoonful ginger 1 heaping teaspoonful soda flour enough to make a stiff d
- 1 heaping teaspoonful soda flour enough to make a stiff dough
- 2 teaspoonfuls ginger 1 cupful molasses v2 teaspoonful salt 1 cupful sour milk
- 1 cupful molasses v2 teaspoonful salt 1 cupful sour milk l^ cupful melted sh
- 1 cupful sour milk l^ cupful melted shortening put all the dry ingredients tog
- ginger
- salt
Directions
1 cupful lard or butter 1 cupful molasses 1 tablespoonful ginger 1 heaping teaspoonful soda Flour enough to make a stiff dough, roll thin. Bake quick. Mrs. H. C. Fullington.
GINGERBREAD.
2V3 cupfuls flour 1% teaspootifuls soda
2 teaspoonfuls ginger 1 cupful molasses
V2 teaspoonful salt 1 cupful sour milk
l^ cupful melted shortening Put all the dry ingredients together and pass them through a seive several times that they may become thoroughh^ mixed, then add the molasses, sour milk and shortening and beat vigorously. Pour into shallow buttered pan and bake half an hour in mod- erate oven. C. S.