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Ginger Cookies
From The New century cook book, 1899
Serves 3
S. M. Slocum
Presented as published in 1899. 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 The New century cook book (1899), page 99. The excerpt below is the record exactly as published.
Ginger Cookies. One cup sugar, one cup molasses, three-quarters cup but- ter, two teaspoons soda, dissolved in three tablespoons hot water, one-half tablespoon ginger, one-half tablespoon cinnamon. Mix very soft; bake in quick oven. Mrs. W. Everett. New Century Cook Book. 195 Ginger Cookies. One cup of sugar, one cup of molasses, one cup of lard, three eggs, one tablespoon of soda, one tablespoon of ginger, one tablespoon of vinegar, two tablespoons of water. Mrs. I. J. Hanmer. Cookies Without Eggs. Two cups sugar, one cup butter, one cup sweet milk, one even teaspoonful soda. Mrs. A. W. Martin. Sugar Cookies. One cup sugar, one-half cup butter, three tablespoonfuls milk, one egg, one cup flour, one teaspoonful baking powder, sifted twice with the flour. Rub butter and sugar to a cream, work in the beaten egg, milk and flour, roll out thin and cut into cakes. Bake crisp. Ginger Cookies. One cup molasses, one cup sugar, one cup butter (heaping), three eggs beaten very light, one tablespoon vinegar, one table- spoon ginger, one teaspoonful cinnamon, one teaspoonful cloves, one heaping teaspoon soda, one-half grated nutmeg. Beat all of the ingredients until very light; enough flour to make a soft dough
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