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Ginger Cookies
From Temperance cook book, 1887
Serves 8
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
Nutrition per serving
497Calories
1 gProtein
63 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein0.9 g
Carbohydrates63 g
Fiber0.1 g
Sugars62 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol49 mg
Sodium52 mg
Potassium1223 mg
Calcium177 mg
Iron4.4 mg
Magnesium202 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate4.5 mcg
Choline43 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
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
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