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Drop Molasses Cookies
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
98Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2 g
Carbohydrates22 g
Fiber0.5 g
Sugars13 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium22 mg
Potassium164 mg
Calcium24 mg
Iron1 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline8.8 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 285. The excerpt below is the record exactly as published.
DROP MOLASSES COOKIES Vg cup sugar 1 tablespoon butter 1 egg, well beaten V4 cup molasses ¥% cup milk, sweet or sour 2 cups flour 1 teaspoon soda VY teaspoon salt 14 teaspoon each, nutmeg, cloves, allspice 1g teaspoon ginger Y teaspoon cinnamon 1% cup raisins, floured
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