Gingerbread Cookies
From The Mary Frances cook book, 1912
Instead of rolling out, little spoonfuls may be dropped far apart on the pan and flattened with the bottom of a round tin cup.
Presented as published in 1912. 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
1671Calories
14 gProtein
346 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories1671 kcal
Protein14 g
Carbohydrates346 g
Fiber0.2 g
Sugars248 g
Total Fat51 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Cholesterol89 mg
Sodium12524 mg
Potassium5047 mg
Calcium716 mg
Iron23 mg
Magnesium839 mg
Phosphorus246 mg
Zinc2 mg
Copper1.8 mg
Manganese6.1 mg
Vitamin D0.7 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate202 mcg
Choline60 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 26. The excerpt below is the record exactly as published.
Gingerbread Cookies. I tablespoon ginger 5 teaspoon salt ^ teaspoon baking soda 1 tablespoon warm water- 3i doll < no good Doiled!" No. 19. 1 cup molasses^ 2 tablespoons butter 2 tablespoons lard flour Warm the molasses. Put the butter and lard in a bowl. Pour over them the molasses. Dissolve soda in the warm water. Add to the molasses. Sift ginger, salt and | cup flour
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