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Gingerbread
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 017 00
GINGERBREAD
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
265 cal
42 g
3g
10 g
24 mg
266 mg
55 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
SALT
1 oz
1 tbsp
1-1/8 oz
2-1/3 tbsp
BAKING POWDER
BAKING SODA
1-1/3 oz
2-2/3 tbsp
CINNAMON,GROUND
1/2 oz
2 tbsp
GINGER,GROUND
3/4 oz
1/4 cup 1/3 tbsp
SHORTENING
1-1/3 lbs
3 cup
2-7/8 lbs
1 qts
MOLASSES
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
WATER,WARM
2-5/8 lbs
1 qts 1 cup
WATER,ICE
2-5/8 lbs
1 qts 1 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into mixer bowl.
2 Add shortening, molasses, and eggs to dry ingredients. Beat at low speed 1 minute until blended; continue beating at medium
speed 2 minutes. Scrape down bowl.
3 Add water to mixture; mix at low speed only until batter is smooth.
4 Lightly spray each pan with non-stick cooking spray. Pour about 3-1/2 quarts batter into each sprayed and floured pan.
5 Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done on low fan, open vent.
6 Cut 6 by 9. Serve warm if possible.
Notes
1 If desired, top each portion with 1/4 cup Whipped Topping, Recipe No. K 002 00 or 3 tablespoons Lemon Sauce, Recipe No. K 009 00
or dust with powdered sugar.



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Gingerbread

Yield: 100 Portion: 1 Piece
Calories: 265 cal
Carbohydrates: 42 g
Protein: 3g
Fat: 10 g
Cholesterol: 24 mg
Sodium: 266 mg
Calcium: 55 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 lbs 1 gal
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
SALT 1 oz 1 tbsp
BAKING POWDER 1-1/8 oz 2-1/3 tbsp
BAKING SODA 1-1/3 oz 2-2/3 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
SHORTENING 1-1/3 lbs 3 cup
MOLASSES 2-7/8 lbs 1 qts
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
WATER,WARM 2-5/8 lbs 1 qts 1 cup
WATER,ICE 2-5/8 lbs 1 qts 1 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into mixer bowl.
2 Add shortening, molasses, and eggs to dry ingredients. Beat at low speed 1 minute until blended; continue beating at medium
speed 2 minutes. Scrape down bowl.
3 Add water to mixture; mix at low speed only until batter is smooth.
4 Lightly spray each pan with non-stick cooking spray. Pour about 3-1/2 quarts batter into each sprayed and floured pan.
5 Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done on low fan, open vent.
6 Cut 6 by 9. Serve warm if possible.
Notes
1 If desired, top each portion with 1/4 cup Whipped Topping, Recipe No. K 002 00 or 3 tablespoons Lemon Sauce, Recipe No. K 009 00
or dust with powdered sugar.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/gingerbread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence