Cookies
From Mother Hubbard's cupboard, 1887
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
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 21. The excerpt below is the record exactly as published.
COOKIES. One cup molasses, one-half cup lard, one-half cup boiling water, one teaspoon soda, one teaspoon ginger, a little salt, flour to roll out. SEED COOKIES. Two small cups of sugar, one cup butter, one-half cup sweet milk, one egg, two teaspoons baking powder, caraway seed. Mix very soft, roll out, cut in shapes ; sprinkle sugar over the top and bake. Mrs. G*> Gould. MOLASSES COOKIES. One cup butter, one cup brown sugar, one cup New Orleans molasses, three eggs, three even teaspoons soda, two small teaspoons ginger. Stir butter and sugar together ; then add the other ingredients, with flour enough to make a soft dough. Roll thick, cut, and bake in a quick oven. Mrs. George F. Hurd. GINGER COOKIES. One-half cup butter, one cup brown sugar, one cup mo- lasses, one cup sour milk, one teaspoon ginger, one-half tea- spoon cinnamon, one-half teaspoon nutmeg, one egg, one quart flour, one teaspoon saleratus dissolved in the milk. Bake in cups. Very nice hot for tea. Mrs. G. Darling. Cake. 55 GINGER SNAPS. One cup of molasses, one cup of sugar. Put four table- spoons of boiling water into a cup and fill the cup with melted butter. One teaspoon of ginger, one of salt and one of soda. Mix as soft as you can roll out ; roll as thin as a knife blade. COOKIES. One cup sugar, two-thirds cup butter, two tablespoons sour milk, one large egg or two small ones, a little soda
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.