Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tea | 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
- 1-1/2 teaspoonfuls salt 1/2 teaspoonful butter 4 tablespoonfuls _method
- 1/2 teaspoonful butter 4 tablespoonfuls _method
- 3 teaspoonfuls of baking powder used instead
- 1/2 cup liquid
- 1 cup boiling water 1/2 cup flour 2-1/2 cups soda 1 teaspoonful ginger 1-1/2 tea
- 1/2 cup flour 2-1/2 cups soda 1 teaspoonful ginger 1-1/2 teaspoonfuls salt 1/2 t
- 2-1/2 cups soda 1 teaspoonful ginger 1-1/2 teaspoonfuls salt 1/2 teaspoonful but
- 1 teaspoonful ginger 1-1/2 teaspoonfuls salt 1/2 teaspoonful butter 4 tablespoon
- 4 tablespoonfuls _method
Directions
_Ingredients._
Molasses 1 cup Boiling water 1/2 cup Flour 2-1/2 cups Soda 1 teaspoonful Ginger 1-1/2 teaspoonfuls Salt 1/2 teaspoonful Butter 4 tablespoonfuls
_Method._——Melt butter in boiling water. Mix dry ingredients. Add the molasses to the water and butter and stir this mixture into the dry ingredients, beating vigorously. Pour into a buttered shallow pan and bake twenty minutes in a moderate oven. If the molasses is taken from a freshly opened can, no acid will be present and the soda should be omitted and 3 teaspoonfuls of baking powder used instead.
_Laboratory management._——Effective work in batters cannot be accomplished with less than 1/2 cup liquid, though a smaller portion is sometimes used. It is well to have some group work, so that the pupils may learn to beat larger quantities. If there is a school lunch room, large quantities may be utilized there.
Pastry.=——Pastry is a stiff dough with a large proportion of shortening, and is flaky when baked rather than porous. Pastry and pies should not be used as a staple food, but when well made and properly masticated, pies may be eaten occasionally by people in good health. The crust should be flaky, and thoroughly baked.