Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
834
Calories
14g
Protein
32g
Fat
123g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 oil
- 1 cup sugar 2 cups flour 2 cups molasses flavoring more flour cream butter
- 2 cups flour 2 cups molasses flavoring more flour cream butter
- 2 cups molasses flavoring more flour cream butter
- 2 cups of flour
- one cup of butter may be used
- 6 cups
Directions
1
½ cup oil or butter, or half of each 1 cup sugar 2 cups flour 2 cups molasses flavoring more flour
2
Cream butter, sugar and the 2 cups of flour, pour hot molasses over, add flavoring and flour for stiff dough, perhaps about 6 cups; press together lightly, set in cold place for several hours; roll thin, bake in moderately quick oven and remove from tins at once. These cakes will be brittle when first made and will grow softer with time. One cup of butter may be used for richer cakes.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg