Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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 cup of molasses
- one cup of sugar
- one cup of sour milk
- one cup of butter
- one teaspoonful of ginger
- two teaspoonfuls each cf soda
- two cups of flour
- one cup of boiling water put in just be- fore putting into the oven
- one quart of flour
- one cup of sweet mi'k
- two teaspoons of cream tartar
- one teaspoon of soda
- one teaspoon of cinnamon
- a cup of sujt
- two eggs
- three teasjdoonfuls of so- da
- one egg
- four tablespoon- fuls of butter
Directions
One cup of molasses, one cup of sugar, two eggs, one cup of sour milk, one cup of butter, three teasjDoonfuls of so- da, one teaspoonful of ginger ; flour enough to roll ; cut in quite thick squares; just before putting into the oven cover with the beaten white of one egg.
Old Reliable Soap makes the clothes white.
76 WA.RM GINGERBREAD.
One cup of molasses, one cup of sugar, four tablespoon- fuls of butter, two teaspoonfuls each cf soda and ginger, two cups of flour ; salt, one cup of boiling water put in just be- fore putting into the oven.
COFFEE CAKES (GERMANj. One quart of flour,one-balf cup of butter, one cup of sugar, one cup of sweet mi'k, two teaspoons of cream tartar, one teaspoon of soda. Mix and roll an inch thick. Sprinkle on the dough one-third of a cup of sujT;ar mixed with one teaspoon of cinnamon, and roll like a jelly roll. Cut off the thickness of cookies and bake, being careful not to have them too near together in the pan. These are very nice to ea+ with coffee in place of doughnuts.
COTTAGE CHEESE. Heat sour milk with a gentle heat (it is a good way to set tlie pan over a kettle of warm but not boiling water) until the whey separates from the curd. Pour off the whey with care, put the curd into a bag, and hang it to drip for several hours. Do not squeeze it. Work it with a spoon or with the hands until it is soft and even, salt it. add a little cream or butter, mould into round balls, or leave it to be served in small saucers. It should be eaten while fresh.