Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- half pound of butter
- half pound of sugar
- one pint of molasses
- two ounces ground ginger
- two tablespoonfuls of cinnamon
- two pounds of flour
- six ounces ground ginger
- three ounces ground allspice
- one ounce powdered cinna- mon
- an ounce of ground cloves
- 2 half pound of butter
- two eggs
- ginger
Directions
1. Half pound of butter, half pound of sugar, one pint of molasses, two ounces ground ginger, two tablespoonfuls of cinnamon, as much flour as will form a dough, hall an ounce of ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake.
2 Half pound of butter, two pounds of flour, one pint of molasses, two eggs, six ounces ground ginger, three ounces ground allspice, one ounce powdered cinna- mon. Mix in the same manner as for gingerbread. Roll out the dough into ropes about half-inch thick ; cut these transversely into pieces, which roll into small balls; place these at a little distance apart, upon greased baking sheets, aiid flatten them down with the palm of your hand; when the sheet is full, wash them over the tops with a brush dipped in thin molasses, and bake in a moderate oven.