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Ginger Drops (without Butter)
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
254Calories
2 gProtein
61 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein2 g
Carbohydrates61 g
Fiber0 g
Sugars58 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium41 mg
Potassium665 mg
Calcium115 mg
Iron2.5 mg
Magnesium105 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline43 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 227. The excerpt below is the record exactly as published.
Ginger Drops (without Butter). 2 eggs, well beaten. 1 cup brown sugar. 2 teaspoonfuls ginger. 1 cup N. 0. molasses, boiled. 1 teaspoonful soda. Flour to roll out.
Cook this with the app: pantry check, scaling, and the assistant.