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Ginger Cookies
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
174Calories
1 gProtein
23 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein1.1 g
Carbohydrates23 g
Fiber0 g
Sugars19 g
Total Fat9.2 g
Saturated Fat2.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol16 mg
Sodium109 mg
Potassium215 mg
Calcium32 mg
Iron1 mg
Magnesium35 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline14 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 285. The excerpt below is the record exactly as published.
GINGER COOKIES 1 cup white sugar 1 cup molasses 1 cup shortening 1 teaspoon ginger 2 eggs 1 teaspoon cinnamon ¥ cup cold water 1 teaspoon salt 2 teaspoons soda Flour
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