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Ginger Cookies
From San Rafael cook book, 1906, 1906
Serves 24
Presented as published in 1906. 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
162Calories
0 gProtein
20 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein0.2 g
Carbohydrates20 g
Fiber0.2 g
Sugars19 g
Total Fat9.2 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.6 mg
Sodium28 mg
Potassium207 mg
Calcium36 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus5.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline6.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 77. The excerpt below is the record exactly as published.
1 teaspoon cinnamon, % teaspoon cloves, % tea- spoon allspice, 1 teaspoon salt. Dissolve the soda, and pour it into the molasses; pour boiled molasses, sugar and shortening into the flour. Roll very thin. GINGER SNAPS— Mrs. E. B. Mahon. 2 eggs, % cup of brown sugar, % cup of syrup, a piece of butter and a little lard, % teaspoon of ginger, % teaspoon of soda, flour to suit; roll thin and bake slowly. GINGER COOKIES— Mrs. A. A. Smith. 1 cup of molasses, 1 cup of sugar, 1 cup of lard, 1 cup of boiling water, 1 tablespoon of ginger, 2 teaspoons of soda; % teaspoon each of allspice,
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