Molasses Cookies, Crisp

Name: Molasses Cookies, Crisp
Ingredients: one cup of molasses; one half cup of lard; one half cup of sugar; one teaspoon of ginger; one fourth teaspoon of salt; one fourth cup of water; one half teaspoon of soda; about four cups of flour

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

4167Calories

55 gProtein

736 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories4167 kcal

Protein55 g

Carbohydrates736 g

Fiber0.1 g

Sugars348 g

Total Fat117 g

Saturated Fat43 g

Monounsaturated Fat49 g

Polyunsaturated Fat12 g

Cholesterol103 mg

Sodium719 mg

Potassium5532 mg

Calcium778 mg

Iron44 mg

Magnesium938 mg

Phosphorus645 mg

Zinc4.7 mg

Copper2.4 mg

Manganese8.9 mg

Vitamin D2.7 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)37 mg

Folate803 mcg

Choline99 mg

Caffeine0 mg

Water183 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 49. The excerpt below is the record exactly as published.

Molasses Cookies, Crisp. — Scald one cup of molasses, remove from the fire, and add one half cup of lard, one half cup of sugar, one teaspoon of ginger, one fourth teaspoon of salt. Let the mixture stand until cool, then add one fourth cup of water. Sift one half teaspoon of soda in — about four cups of flour

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