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Ginger Cookies
From The Toronto Cook Book, 1915
Serves 12
These are really delicious.
Presented as published in 1915. 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
125Calories
1 gProtein
23 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein1.3 g
Carbohydrates23 g
Fiber0 g
Sugars20 g
Total Fat3.6 g
Saturated Fat2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol38 mg
Sodium456 mg
Potassium158 mg
Calcium29 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.5 mcg
Choline26 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Ginger Cookies Two eggs, one cup brown sugar, three tablespoons melted butter, one teaspoon cream tartar, two teaspoons baking soda, one teaspoon salt, quarter of a teaspoon of pepper, two table- spoons molasses, flour enough to make thick
Cook this with the app: pantry check, scaling, and the assistant.