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Ginger Cookies
From Delta Gamma cook book, 1922
Serves 20
Presented as published in 1922. 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
199Calories
0 gProtein
26 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein0.1 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Cholesterol10 mg
Sodium497 mg
Potassium487 mg
Calcium69 mg
Iron1.6 mg
Magnesium81 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline9.9 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 67. The excerpt below is the record exactly as published.
Ginger Cookies 1 pint molasses Let come to a boil, then add, 1 cup lard 1 teaspoon soda little salt 1 tablespoon ginger After it cools, thicken with flour. Roll* thin and bake. Julia B. Gould (Lambda Nu). Ginger Snaps 1 cup molasses 2 teaspoons ginger 3^ cup sugar 1 teaspoon soda ^ cup softened butter (part lard may be used) flour enough to make a thin dough
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