Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one pound of fresh butter
- two pounds
- a pint of molasses
- a pint of milk
- a pound of brown sugar
- a pound of fresh butter
- a pint of sugar-house molasses a pound
- two rolls together
- five eggs
- four table-spoonfuls of ginger
- two large sticks of cinnamon
- three dozen grains of allspice
- three dozen of cloves
- two large lemons
- ginger
Directions
A pint of molasses. One pound of fresh butter. Two pounds and a half of flour, sifted. A pint of milk, A small tea-spoonful of pearl-ash, or less if it is strong. A tea-cup full of ginger.
Cut the butter into the flour. Add the ginger. Having dissolved the pearl-ash in a little vinegar, stir it with the milk and molasses alternately into the other ingredients. Stir it very hard for a long lime, till it is quite light.
Put some flour on your paste-board, take out small portions of the dough, and make it with your hand into long rolls. Then curl up the rolls into round cakes, or twist two rolls together, or lay them in straight lengths or sticks side by side, and touching each other. Put them carefully in buttered pans, and bake them in a moderate oven, not hot enough to burn them. If they should get scorched, scrape off with a knife, or grater, all the burnt parts, before you put the cakes away.
You can, if you choose, cut out the dough with tins, in the shape of hearts, circles, ovals, &c. or you may bake it all in one, and cut it in squares when cold.
If the mixture appears to be too thin, add, gradually, a little more sifted flour.
LAFAYETTE GINGERBREAD
Five eggs. Half a pound of brown sugar. Half a pound of fresh butter. A pint of sugar-house molasses A pound and a half of flour. Four table-spoonfuls of ginger. Two large sticks of cinnamon, powered and sifted. Three dozen grains of allspice, powdered and sifted. Three dozen of cloves, powdered and sifted. The juice and grated peel of two large lemons. A little pearl-ash or salaeratus.
Stir the butter and sugar to a cream. Beat the eggs very well. Pour the molasses, at once, into the butter and sugar. Add the ginger and other spice, and stir all well together.
Put in the egg and flour alternately, stirring all the time. Stir the whole very hard, and put in the lemon at the last. When the whole is mixed, stir it till very light.
Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it. Bake it in a moderate oven, an hour or more, according to its thickness. Take care that it do not burn.
Or you may bake it in small cakes, or little tins.
Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a tea-spoonful of vinegar, and stirred lightly in at the last. [Footnote: If the pearl-ash is strong, half a tea-spoonful will be sufficient, or less even will do. It is better stir the pearl-ash in, a little at a time, and you can tell by the taste of the mixture, when there is enough.] Too much pearl-ash, will give it an unpleasant taste.
If you use pearl-ash, you must omit the lemon, as its taste will be entirely destroyed by the pearl-ash. You may substitute for the lemon, some raisins and currants, well floured to prevent their sinking.
This is the finest of all gingerbread, but should not be kept long, as in a few days it becomes very hard and stale.