Molasses Cookies

Name: Molasses Cookies
Ingredients: ten ounces of lard; one pint of milk; one quart of New Orleans molasses; two ounces of soda; a little cinnamon; one teaspoonful of salt; four pounds of flour; a handful of granulated sugar

From Perfection in baking, 1895

Presented as published in 1895. 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

13332Calories

214 gProtein

2415 gCarbs

327 gFat

Full nutrition (34 nutrients)

Calories13332 kcal

Protein214 g

Carbohydrates2415 g

Fiber0 g

Sugars1013 g

Total Fat327 g

Saturated Fat120 g

Monounsaturated Fat132 g

Polyunsaturated Fat33 g

Omega-30.1 g

Cholesterol328 mg

Sodium3045 mg

Potassium22543 mg

Calcium3662 mg

Iron165 mg

Magnesium3749 mg

Phosphorus2862 mg

Zinc19 mg

Copper9.3 mg

Manganese34 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B610 mg

Vitamin B122.6 mcg

Thiamin (B1)18 mg

Riboflavin (B2)8.7 mg

Niacin (B3)135 mg

Folate2903 mcg

Choline404 mg

Caffeine0 mg

Water898 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 32. The excerpt below is the record exactly as published.

one teaspoonful of salt. Bake medium — about 350 degrees. Molasses Cookies. Use ten ounces lard, one pint milk, one quart New Orleans molasses, two ounces soda, a little cinnamon, one teaspoonful salt, four pounds of flour and a handful of granulated sugar

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