Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | 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
- one-half teaspoonful of cream of tar- tar
- two cupfuls of molasses
- one cupful of sugar
- one cupful of butter
- one cupful of sweet milk
- two tablespoonfuls of ginger
- four cupfuls of flour
- three teaspoonfuls of baking powder
- one cupful of molasses
- one-half cupful of lard
- one tablespoonful of ginger
- one-half cupful of boiling w^ater
- one teaspoonful of soda
- three tablespoon fuls of melted butter
- one teaspoonful of salt
- one-third cupful of sour milk
- one tablespoonful of butter
- one cupful of sour cream
- two cupfuls of sifted flour
- one cupful of chopped raisins
- one tablespoonful of cloves
- half cupful of sweet milk
- one-half cupful of molasses
- one-half cupful of butter
- one-half teaspoonfuls of baking powder
- one-half cupfuls of flour
- one cupful of seeded
- one-half teaspoonful of vanilla
- four teaspoonfuls of baking the good cheer cook book
- one cupful of boiling water the last thing before putting into the oven
- one-half teaspoonful of baking powder
- ten eggs
- one-half gobletfuls of sifted flour
- one gobletful of pul- verized sugar
- four eggs
- one coffeecupful of molasses
- one teacupful of light brown sugar
- one teacupful of sour 82 the good cheer cook book
- four teaciipfuls of sifted flour
- one tea- spoonful of lemon extract
- two eggs
- one coffee cupful of brown sugar
- one tea- spoonful of soda
- one teaspoonlul each of cinnamon
- three layers
- one saved
- two coffeecupfuls of sugar
- two cofleecupfuls of flour
- 83 powder mixed
- one even cupful of sugar ten minutes
- one even cupful of flour
Directions
Whites of ten eggs, beaten to a stiff froth, one and one-half gobletfuls of sifted flour, one gobletful of pul- verized sugar, one-half teaspoonful of cream of tar- tar. Mix the sugar, flour and cream of tartar together lightly, stir in the beaten whites ; flavor with lemon ; bake in a slow oven. It is ver}^ nice if baked properly.
Mrs. W. L. Pierce.
soft gingek bread— no. 1.
Two cupfuls of molasses, one cupful of sugar, one cupful of butter, one cupful of sweet milk, four eggs, two tablespoonfuls of ginger, nutmeg, four cupfuls of flour, full measure, mixed with three teaspoonfuls of baking powder. Bake in small tins. Excellent eaten warm. Mrs. H. H. Todd.
SOFT GINGER BREAD— No. 2.
One cupful of molasses, one-half cupful of lard or butter, one tablespoonful of ginger, one-half cupful of boiling w^ater, one teaspoonful of soda.
Mrs. J. E. Dickinson.
SOFT GINGER BREAD— No. 3.
One coffeecupful of molasses (New Orleans), one teacupful of light brown sugar, one teacupful of sour
82 THE GOOD CHEER COOK BOOK.
cream, four teaciipfuls of sifted flour, three tablespoon fuls of melted butter, one tablespoonful of ginger, one tea- spoonful of lemon extract, one teaspoonful of salt, two eggs, one-third cupful of sour milk, one teaspoonful of soda ; bake in a small dripping pan in a moderate oven.
Mes. L. C. Stanley.
SPICE CAKE— No. 1. One coffee cupful of brown sugar, one tablespoonful of butter, one cupful of sour cream, two eggs, one tea- spoonful of soda, two cupfuls of sifted flour, one cupful of chopped raisins, one tablespoonful of cloves, cinnamon and nutmeg each, Mrs. Wm. Irvine.
SPICE CAKE— No. 2.
One cupful of sugar, two eggs, one- half cupful of sweet milk, one-half cupful of molasses, one-half cupful of butter, one teaspoonlul each of cinnamon, cloves, nut- meg and allspice, one and one-half teaspoonfuls of baKing powder, two and one-half cupfuls of flour. Make boiled irosting and stir in one cupful of seeded and chopped raisins; flavor with one-half teaspoonful of vanilla.
This cake is much nicer when made in three layers ; use the same frosting to put between the layers.
Miss Briggs.
Milwaukee.
SPONGE CAKE— No. 1.
Four eggs, the white of one saved for frosting, beat thoroughly, two coffeecupfuls of sugar, two cofleecupfuls of flour (after it is sifted), four teaspoonfuls of baking
THE GOOD CHEER COOK BOOK. 83
powder mixed with the flour, one cupful of boiling water the last thing before putting into the oven ; bake immediately. This is very nice baked in layers with custard between.
Mrs. H. L. Ckuttenden,
North field, Minn.
SPONGE CAKE— No. 2. The yolks of four eggs, beaten with one even cupful of sugar ten minutes, one even cupful of flour, one-half teaspoonful of baking powder, and lastly add beaten whites of four eggs. Mrs. F. T. Condit.