Ginger Cookies

Name: Ginger Cookies
Ingredients: 1 cup sugar; 1 cup shortening; 2 eggs; 1 cup molasses; 1 teaspoon ginger; 2 teaspoons soda; 1 teaspoon of mixed spice; a pinch of salt; 4 tablespoons hot water; flour enough to mix

From Magnet cream separator cook book, 1910

Recipe by Mrs. James Hill, Edy's Mills, Ont.

Presented as published in 1910. 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

3727Calories

13 gProtein

450 gCarbs

219 gFat

Full nutrition (34 nutrients)

Calories3727 kcal

Protein13 g

Carbohydrates450 g

Fiber0.3 g

Sugars449 g

Total Fat219 g

Saturated Fat3.3 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium270 mg

Potassium5002 mg

Calcium752 mg

Iron18 mg

Magnesium818 mg

Phosphorus304 mg

Zinc2.3 mg

Copper1.7 mg

Manganese5.4 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.8 mcg

Vitamin B62.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate48 mcg

Choline339 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 20. The excerpt below is the record exactly as published.

GINGER COOKIES. 1 cup sugar, 1 cup shortening, 2 eggs, 1 cup molasses, 1 teaspoon ginger, 2 teaspoons soda, 1 teaspoon of mixed spice, a pinch of salt, 4 tablespoons hot water, flour enough to mix

Cook this with the app: pantry check, scaling, and the assistant.