Ginger Cookies
From Delicate dishes, 1896
Recipe by Mrs. Neeld.
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
As published
This recipe was extracted from Delicate dishes (1896), page 50. The excerpt below is the record exactly as published.
GINGER COOKIES. Boil up once 2 cups of molasses, ^ of sugar, i of butter, I tablespoonful of ginger and a little cinnamon. When cool add 2 well beaten egg^ and i teaspoonful of soda. Mix rather soft with flour and do not roll very thin.
Cook this with the app: pantry check, scaling, and the assistant.