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Mrs. T. K. Chambers' Ginger Cookies
From Kirmess cook book, 1907
Serves 24
Do not use any more flour in molding than is absolutely necessary.
Presented as published in 1907. 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
214Calories
3 gProtein
35 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein2.8 g
Carbohydrates35 g
Fiber0.1 g
Sugars19 g
Total Fat7.4 g
Saturated Fat4.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol33 mg
Sodium109 mg
Potassium237 mg
Calcium36 mg
Iron1.9 mg
Magnesium40 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate35 mcg
Choline16 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 188. The excerpt below is the record exactly as published.
One cup granulated sugar, three-fourths cup lard and butter mixed, one-half cup sour milk, one cup mo- lasses, two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is abso- lutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one tea- spoonful of soda dissolved in milk; cinnamon and gin- ger to taste. Place in pan and bake. SOFT GINGER BREAD. Mrs. C. M. Oould. One cup butter, one cup molasses
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