vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Molasses Jumbles
From Temperance cook book, 1887
Serves 24
Presented as published in 1887. 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
Nutrition per serving
151Calories
1 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein0.6 g
Carbohydrates21 g
Fiber0 g
Sugars21 g
Total Fat7.7 g
Saturated Fat4.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol35 mg
Sodium18 mg
Potassium412 mg
Calcium61 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline18 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.
MOLASSES JUMBLES. One cupful of melted butter, two cupfuls of molasses, one cup- ful of- cold water, two teaspoonfuls of soda, two eggs, one table- CAKE. 195 spoonful of ginger. Make them thick enough to drop from a spoon. Bake in a hot oven. GINGER DROP CAKES. One cupful each of molasses, brown sugar, lard, and sour milk, four and a half cupfuls of flour, one tablespoonful each of cinna- mon and soda, one teaspoonful each of ginger and cloves. Drop by the spoonful on tins, and bake in a hot oven. GINGER SNAPS. (No. 1.) One pint of molasses, one cupful each of brown sugar and but- ter, one teaspoonful of soda, one tablespoonful of ginger
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