vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Cookies (No eggs)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 24
Recipe by Mrs. B. G., Mich.
Presented as published in 1907. 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
150Calories
0 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein0 g
Carbohydrates19 g
Fiber0.1 g
Sugars19 g
Total Fat8.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium204 mg
Calcium31 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 34. The excerpt below is the record exactly as published.
Ginger Cookies (No eggs) Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 1 cup hot water, in which dissolve 2 teasp soda, and flour enough to make a stiff batter, sifted with 2 teasp each ginger and cinnamon. Let this batter stand a while, so as to give the flour a chance to swell, as the hot water takes the place of eggs. Use no more flour than necessary to form a soft dough for rolling out. These are excellent and economical cookies, and the only trick is to use as little flour as possible. — [Mrs. B. G., Mich. Soft Ginger Cookies Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp ginger,
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