Cheese Gingerbread I
Ingredients :
i c. molasses 2 c. flour
4 oz. cheese 2 tsp. ginger
i tsp. soda ^ tsp. salt
c. water✪ Cheese Gingerbread I
104 LABORATORY MANUAL OF FOODS AND COOKERY
Method:
Heat the molasses and the cheese in a double boiler until the cheese
is melted. Add the soda and stir vigorously. Mix and sift dry
ingredients and add them to the molasses and cheese alternately with
the water. Bake 15 minutes in small buttered tins.
Ingredients :
Cheese Gingerbread II
c. molasses
, i
c. sugar
4 oz. cheese
2 c. flour
1 tsp. soda
2 tsp. ginger
\ tsp. salt
f c. water✪ Cheese Gingerbread II
Method :
Rub the cheese and the sugar together. Add the molasses. Mix
and sift the dry ingredients and add them to the cheese mixture alter-
nately with the water.
FOOD VALUES
Macaroni and Cheese
w
f s
f ^
MATERIAL
a
pj
cfl
<
«2
o £
52
OTEIN
rams
c/l
$ %
£3
IHYDRAT
rams
en
flH
< aj
S3
£
0
O
•5 =3
^U^
§a|
1$
$<±£
53 t« c
£ a g
C/5
2 £
o 5
« c:
W
%
£0
«o
PM
0
£0
rt
H <
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:^^
C/3 • r M
o uO
S"S
hHQ
<
u
$
u
PMO
Macaroni .
1 r
8 C-
42
5-55
•37
29.12
150
.0127
.012
.144
.OOO6
Cheese
i r
4 C-
24
6.5
8.6
.07
IOO
.0125
•25
•329
.OOO3
Milk . . .
2 „
3 C.
150
4.7
6
7-5
IOO
.015
•239
•303
.OOO3
Butter . .
2 tbsp.
39
•39
23-15
300
.002
.009
.OI2
Flour .
2 tbsp.
16.8
1.58
.16 12.58
50
.0015
.004
.025
.OOO2
Bread crumbs
!c.
22
i. 80
.26 11.59
50
.003
.005
•037
.O002
Total, cooked
2 C.
323
20.58
38.57
60.86
750
.0477
.519
.850
.00l6
loo-Calorie
Portion l .
ic.
7I.Q9
2-73
5-12
8.09
IOO
.0063
.069
•113
.0002
Also called Standard Portion (S. P.)-
CHEESE
I05
Rice with Cheese and Tomatoes
.B
0
en'"'
MATERIAL
W
t/3
w §
sp
2 «
Bl
A J*J
H I
< §
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> C
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en
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go
H
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CL C^ rt
tn
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W *-"
O i-i
^ u
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w
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0
§0
«
H£5
U
cj^o
c <J O
HHQ
<
U
PH O
U
$
•~"
Raw rice .
lc<
IOO
7-9
.29
78.6
350
.0218
.01
.19
.OOI
Tomatoes
I C.
230
2.77
.46
9.24
50
.0231
•043
.125
.0008
Butter . .
i tbsp.
14
• 14
11.9
108
.0109
.003
.004
Cheese
2 OZ.
56.7
16.3
22.3
250
• 031°
.623
.82
.0007
Salt . . .
i tsp.
Total
2|C.
524.1
27.11
34-95
87.84
758
.0868
.679
I-I39
.0025
loo-Calorie
Portion 1 .
|c.
68.1
3.58
4-53
ir. 59
IOO
.OI I 2
.089
•15
.0003
REFERENCES
Cheese
BUCHANAN. Household Bacteriology.
CONN. Bacteria in Milk and its Products.
DOANE. The Digestibility of Cheese. United States Department
of Agriculture, Bureau of Animal Industry, Circular 166
(1911).
DOANE and LAWSON. Varieties of Cheese : Descriptions and
Analysis. United States Department of Agriculture, Bureau
of Animal Industry, Bulletin 105.
GIRONCI, M. Italian Recipes, translated and arranged by.
LANGWORTHY and HUNT. Cheese and its Economical Uses in the
Diet. United States Department of Agriculture, Farmers'
Bulletin 487 (1912).
LARSON and WHITE. Dairy Technology.
MARSHALL. Microbiology.
SHERMAN. Food Products.
Also called Standard Portion (S. P.)-
106 LABORATORY MANUAL OF FOODS AND COOKERY
Page 47 · 3 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cheese Gingerbread I
Ingredients :
i c. molasses 2 c. flour
4 oz. cheese 2 tsp. ginger
i tsp. soda 1/4 tsp. salt
c. water
Method:
Heat the molasses and the cheese in a double boiler until the cheese is melted. Add the soda and stir vigorously. Mix and sift dry ingredients and add them to the molasses and cheese alternately with the water. Bake 15 minutes in small buttered tins.
Ingredients :
Cheese Gingerbread II
c. molasses
, i
c. sugar 4 oz. cheese 2 c. flour
1 tsp. soda
2 tsp. ginger \ tsp. salt
1/2 c. water
Method :
Rub the cheese and the sugar together. Add the molasses. Mix and sift the dry ingredients and add them to the cheese mixture alternately with the water. Bake 15 minutes in small buttered tins.
Macaroni and Cheese
w
f s
f ^
a pj
cfl <
«2
o £
OTEIN rams
c/l
$ % £3
IHYDRAT
rams
en
flH
< aj
S3
£
O
•5 =3
^U^
§a|
1$ $<±£
53 t« c £ a g
C/5
2 £
o 5 « c:
W %
£0
«o
PM
£0 rt
H <
CJ
:^^
C/3 • r M
o uO
S"S
hHQ
<
u
$
u
PMO
Macaroni .
1 r
8 C-
5-55
•37
29.12
.0127
.012
.144
.OOO6
Cheese
i r
4 C-
6.5
8.6
.07
IOO
.0125
•25
•329
.OOO3
Milk . . .
2 „ 3 C.
4.7
7-5
IOO
.015
•239
•303
.OOO3
Butter . .
2 tbsp.
•39
23-15
.002
.009
.OI2
Flour .
2 tbsp.
16.8
1.58
.16 12.58
.0015
.004
.025
.OOO2
Bread crumbs
!c.
i. 80
.26 11.59
.003
.005
•037
.O002
Total, cooked
2 C.
20.58
38.57
60.86
.0477
.519
.850
.00l6
loo-Calorie
Portion l .
7I.Q9
2-73
5-12
8.09
IOO
.0063
.069
•113
.0002
Also called Standard Portion (S. P.)-
Rice with Cheese and Tomatoes
.B
en'"'
W t/3
w §
sp
2 «
Bl
A J*J
H I < §
%Z
> C
K rt
en
^S go
H (fl
O
g cfl " en £
Jfl tn E
CL C^ rt
tn
§ |
W *-"
O i-i
^ u
O j
w
«o
§0 «
H£5
U
cj^o
c <J O
HHQ
<
U
PH O
U
$
•~"
Raw rice .
lc<
IOO
7-9
.29
78.6
.0218
.01
.19
.OOI
Tomatoes
I C.
2.77
.46
9.24
.0231
•043
.125
.0008
Butter . .
i tbsp.
• 14
11.9
.0109
.003
.004
Cheese
2 OZ.
56.7
16.3
22.3
• 031°
.623
.82
.0007
Salt . . .
i tsp.
Total
2|C.
524.1
27.11
34-95
87.84
.0868
.679
I-I39
.0025
loo-Calorie
Portion 1 .
|c.
68.1
3.58
4-53
ir. 59
IOO
.OI I 2
.089
•15
.0003
Cheese
BUCHANAN. Household Bacteriology.
CONN. Bacteria in Milk and its Products.
DOANE. The Digestibility of Cheese. United States Department
of Agriculture, Bureau of Animal Industry, Circular 166
(1911). DOANE and LAWSON. Varieties of Cheese : Descriptions and
Analysis. United States Department of Agriculture, Bureau
of Animal Industry, Bulletin 105.
GIRONCI, M. Italian Recipes, translated and arranged by. LANGWORTHY and HUNT. Cheese and its Economical Uses in the
Diet. United States Department of Agriculture, Farmers'
Bulletin 487 (1912).
LARSON and WHITE. Dairy Technology. MARSHALL. Microbiology. SHERMAN. Food Products.
Also called Standard Portion (S. P.)-
Records on this page
Cheese Gingerbread ICheese Gingerbread ICheese Gingerbread II