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Ginger and Cinnamon Cookies
From Magnet users cook book, 1920
Serves 24
Recipe by Marguerite Byars, Balderson, Ontario.
Presented as published in 1920. 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
155Calories
0 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein0 g
Carbohydrates19 g
Fiber0.1 g
Sugars19 g
Total Fat9.1 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.6 mg
Sodium103 mg
Potassium204 mg
Calcium30 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline6.5 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 55. The excerpt below is the record exactly as published.
GINGER AND CINNAMON COOKIES. One cup of sugar, 1 cup lard, 1 cup of molasses, % cup hot water, 1 teaspoon soda, 1 teaspoon salt, 1 tea- spoon or more cinnamon, 1 tablespoon ginger, flour to roll
Cook this with the app: pantry check, scaling, and the assistant.