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Drop Ginger Cookies
From The New century cook book, 1899
Serves 24
Mrs. B. F. Sheets, Oregon, 111.
Presented as published in 1899. 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 The New century cook book (1899), page 100. The excerpt below is the record exactly as published.
Drop Ginger Cookies. One cup sugar, one-half cup lard, one-half cup molasses, one-half cup hot water, dessert spoon ginger, teaspoon cinna- mon, teaspoon soda, flour to drop thick from spoon. Mrs. Anna Hibbard. Ginger Cookies. Two eggs, one cup sugar, one cup butter or drippings, one even spoon soda, one heaping spoon ginger, one cup molasses. Flour enough to roll as soft as possible. Mrs. Willard H. Thayer. Ginger Cookies. Two cups of sugar, two cups of molasses, New Orleans, one and one-half cups of lard or butter, two teaspoons of ginger, two eggs, two teaspoons of soda, one and three-fourths sour milk, do not mix too stiff. Ginger Cookies. One cup molasses, one cup sugar, one cup lard, one egg, one half cup sour milk, soda, one tablespoon of vinegar, ginger, little salt. Ginger Cookies. One pint of lard, one pint of molasses, one cup of sugar, two tablespoonfuls of vinegar one tablespoonful ginger, one tea- spoonful each of cloves, cinnamon and allspice and one-half a nutmeg. Let this cook then add tablespoon of soda in one half teacup of hot water. Mrs. B. F. Masters. Ginger Cookies. One full cup brown sugar, one-half cup shortening, one cup molasses, two eggs, one teaspoon baking soda, one teaspoon baking powder, one-half teaspoon cinnamon, a bit of cloves, flour to roll soft. Mrs. W. T. Eaton. Drop Ginger Cookies. One cup molasses, one-half cup sugar, two eggs, one-half cup butter, one teaspoonfull soda dissolved in boiling water, one cup raisins, three cups of flour, one teaspoon cinnamon
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