Drop Ginger Cookies
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 40. The excerpt below is the record exactly as published.
DROP GINGER COOKIES Two eggs well beaten, one cupful of white sugar, one cupful of butter, one cupful of molasses, one cupful of hot water in which is dissolved one tablespoonful of soda, five cupfuls of swansdown flour, one teaspoonful of cloves, two teaspoonsful of ginger, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.