Ginger Cookies, No. 1
From Blue Ribbon cook book, 1905
For Ginger Drops use 14 cup less flour.
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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 54. The excerpt below is the record exactly as published.
Ginger Cookies, No. 1—14 cup shortening, 14 cup brown sugar, 1 egg, 4 cup molasses mixed with 14 cup boiling water, 3 cups flour, 14 teaspoon Blue Ribbon soda, 1% teaspoon salt, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon Blue Ribbon ginger, 14 teaspoon each Blue Ribbon cinnamon and nutmeg
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