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Ginger Cookies
From The Times cook book, no. 2, 1905
Serves 30
Fine for children.
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
171Calories
0 gProtein
32 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein0.1 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat5.2 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol3.7 mg
Sodium15 mg
Potassium495 mg
Calcium74 mg
Iron1.6 mg
Magnesium81 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline5 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 99. The excerpt below is the record exactly as published.
GINGER COOKIES (for family jars.) Mary Stone Welch, San Diego, Cal.— One and one-half pints New Orleans molasses, one cup brown sugar; three-fourths cup lard or suet and butter, fresh. Beat without melt- ing. Add pinch salt, two eggs, two teaspoons soda in molasses, one-half teaspoon soda in four tablespoons water, one tablespoon ginger
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