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Molasses Cookies
From The national course in home economics, 1917
Serves 24
M. E. Childs.
Presented as published in 1917. 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
265Calories
1 gProtein
65 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein0.7 g
Carbohydrates65 g
Fiber0.1 g
Sugars60 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.1 mg
Sodium203 mg
Potassium894 mg
Calcium230 mg
Iron3 mg
Magnesium139 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate6.8 mcg
Choline8.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 184. The excerpt below is the record exactly as published.
MOLASSES COOKIES. One quart of New Orleans molasses, one pound of brown sugar, two tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.