Molasses Cookies
From Principles of cooking, 1914
Presented as published in 1914. 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
4996Calories
58 gProtein
833 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories4996 kcal
Protein58 g
Carbohydrates833 g
Fiber3.6 g
Sugars453 g
Total Fat170 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol186 mg
Sodium839 mg
Potassium5631 mg
Calcium958 mg
Iron57 mg
Magnesium950 mg
Phosphorus716 mg
Zinc5.1 mg
Copper2.4 mg
Manganese9.8 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B62.7 mg
Vitamin B120.4 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)37 mg
Folate791 mcg
Choline200 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 72. The excerpt below is the record exactly as published.
Molasses Cookies. — Cream three fourths cup of shorten- ing; add one cup of sugar, one cup of molasses, and one cup of boiling water. Place on the stove, and let it come to the boiling point. Remove from the stove and cool. Add one beaten egg, one half teaspoon of soda, two teaspoons of cinnamon, two teaspoons of ginger, one teaspoon of cloves, and three and one half cups of flour
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