Ginger Cookies
From Temperance cook book, 1887
Serves 4
This recipe makes nice, hard ginger bread, such as bakers make.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.
GINGER COOKIES. Two cupfuls of molasses, one cupful of butter or lard, one tablespoonful of ginger, one tablespoonful of soda, dissolved in three tablespoonfuls of boiling water, one egg; mix very soft. GINGER COOKIES — -Extra fine. Five eggs, two cupfuls of New Orleans molasses, two cupfuls of brown sugar, two cupfuls of butter, two teaspoonfuls of soda, dissolved in one tablespoonful of hot water, one tablespoonful of ginger. Beat the eggs very light, then stir in the rest of the ingredients, turn into the flour and mix hard enough to roll nicely. I usually use one cupful of butter and one of lard. GINGER COOKIES. Two cupfuls of brown sugar, one of molasses, one cupful of butter, one tablespoonful ginger, one teaspoonful of alum, two teaspoonfuls of soda, one cupful of boiling water
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