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Ginger Cookies
From The home cook book, 1905
Serves 24
Flour the board and rolling-pin well to prevent sticking.
Presented as published in 1905. 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
241Calories
3 gProtein
37 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein2.9 g
Carbohydrates37 g
Fiber0.2 g
Sugars18 g
Total Fat9.5 g
Saturated Fat5.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium11 mg
Potassium252 mg
Calcium45 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate39 mcg
Choline10 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 175. The excerpt below is the record exactly as published.
GINGER COOKIES Mix together one teacup of dark brown sugar, one teacup of lard and butter mixed (more butter than lard), add one egg not beaten. Beat and stir hard to lighten the egg. Add one teacup of New Orleans molasses, two even teaspoons of soda dissolved in cold water, one tablespoon of vinegar, a little salt, one tablespoon of ginger, two teaspoons of cinna- mon, three-quarters of a teaspoon of cloves, three-quarters of a teaspoon of allspice, and four teacups and a half of flour
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