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Ginger Cookies No. 2
From The national course in home economics, 1917
Serves 24
Mrs. E. Carroll.
Presented as published in 1917. 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
149Calories
0 gProtein
19 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein0 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat8.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium5.3 mg
Potassium202 mg
Calcium29 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.8 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 182. The excerpt below is the record exactly as published.
INGER COOKIES— No. 2. One cupful of shortening, one cupful of molasses, one cupful of sugar, one-half cupful of hot water. Use one teaspoonful of soda, salt, cinnamon and ginger
Cook this with the app: pantry check, scaling, and the assistant.