Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 cups full of molasses
- a pound of butter
- a pint of molasses
- four eggs to a stiff froth
- five tablespoonsful of white sugar
- ginger
- cayenne
- pepper
- cloves
- cinnamon
Directions
Beat to a cream half a pound of butter, the same of sugar ; add ginger and some cayenne pepper ; add two cups full of molasses, and flour enough to roll out. Cut in small cakes, and bake.
GINGER-BREAD NUTS. Beat to a cream half a pound of butter, and the same of sugar ; add a pint of molasses, cloves, ginger, and cinnamon to your taste ; flour enough to make a stiff dough. Roll out thin ; cut in small cakes : bake on pans in a quick oven.
Beat the whites of four eggs to a stiff froth ; add four or five tablespoonsful of white sugar, to one of butter ; flour enough to roll out. Fry in hot lard ; cut them in long strips and curl, before frying.