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Ginger Crackers
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 24
For plain cookies, use only one-half cup shortening.
Presented as published in 1901. 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
189Calories
0 gProtein
29 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein0 g
Carbohydrates29 g
Fiber0 g
Sugars29 g
Total Fat8.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium10 mg
Potassium403 mg
Calcium57 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.7 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 53. The excerpt below is the record exactly as published.
Ginger Crackers. — Take one pint mo- lasses, one cup of shortening, and one of sugar, with ginger and cinnamon to taste. Add flour enough to make a soft dough.
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