Molasses
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
2462Calories
41 gProtein
539 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories2462 kcal
Protein41 g
Carbohydrates539 g
Fiber0.1 g
Sugars247 g
Total Fat20 g
Saturated Fat5.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.7 g
Cholesterol13 mg
Sodium2468 mg
Potassium5359 mg
Calcium756 mg
Iron37 mg
Magnesium904 mg
Phosphorus510 mg
Zinc3.7 mg
Copper2.2 mg
Manganese7.9 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)28 mg
Folate602 mcg
Choline52 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 24. The excerpt below is the record exactly as published.
molasses, one-half cup butter and lard mixed, two-thirds cup sour milk, teaspoon soda, teaspoon ginger, five coffee cups flour. Mix as soft as you can roll. 4. Molasses. One cup molasses, one large table- spoon lard, teaspoon salt, teaspoon ginger, teaspoon soda dissolved in one-half cup of cold water, three scant cups flour
Cook this with the app: pantry check, scaling, and the assistant.