Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Clove | 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
- two pounds of flour
- one pound of fresh butter
- one quart of sugar-house molasses
- two ounces of ginger
- a pound of butter
- a pint of milk
- an ounce of cinnamon
- twelve dozen grains of allspice
- six dozen cloves
- half tea-spoonful of pearl-ash
- one large lump
- two even sheets
Directions
Half a pound of butter. Two pounds of flour, sifted Half a pint of milk, or cold water. A salt-spoonful of salt.
Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife.
Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.
Roll it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time.
Cut it out with a tin, or cup, into small round thick cakes. Beat each cake on both sides, with the rolling-pin. Prick them, with a fork. Put them in buttered pans, and bake them of a light brown in a slow oven.
GINGERBREAD NUTS
Two pounds of flour, sifted. One pound of fresh butter. One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted. Half an ounce of cinnamon, powdered and sifted. A half tea-spoonful of pearl-ash or salaeratus, dissolved in a little vinegar.
Cut up the butter in the flour, and mix it with the ginger and other spice. Wet the whole with the molasses, and stir all well together with a knife. Then add the dissolved pearl-ash or salaeratus.
Throw some flour on your paste-board, take the dough (a large handful at a time) and knead it in separate cakes. Then put all together, and knead It very hard for a long time, in one large lump. Cut the lump in half, roll it out in two even sheets, about half an inch thick, and cut it out in little cakes, with a very small tin, about the size of a cent. Lay them in buttered pans, and bake them in a moderate oven, taking care they do not scorch, as gingerbread is more liable to burn than any other cake,
You may, if you choose, shape the gingerbread nuts, by putting flour in your hand, taking a very small piece of the dough, and rolling it into a little round ball.