Ryzon Ginger Cookies
From Ryzon baking book, 1916
Sufficient for fifty cookies. Note: If unsalted shortening is used double the proportion of salt.
Presented as published in 1916. 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
5649Calories
95 gProtein
801 gCarbs
236 gFat
Full nutrition (34 nutrients)
Calories5649 kcal
Protein95 g
Carbohydrates801 g
Fiber0.7 g
Sugars215 g
Total Fat236 g
Saturated Fat192 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol372 mg
Sodium1425 mg
Potassium1497 mg
Calcium399 mg
Iron46 mg
Magnesium239 mg
Phosphorus1023 mg
Zinc6.9 mg
Copper1.4 mg
Manganese6.6 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E9.4 mg
Vitamin K55 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.8 mg
Niacin (B3)51 mg
Folate1254 mcg
Choline301 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.
RYZON GINGER COOKIES BY MRS. GEORGE MEDLER, CHEVEY CHASE, MD. I level cupful {yi pound) brown sugar. I level cupful (yi pound) butter substitute. 1 cupful {yi pint) Barbadoes molasses. 2 eggs, well beaten. yi level teaspoonful salt. 2yi level teaspoonfuls Ryzon. I level teaspoonful ginger. yi level teaspoonful cloves. yi level teaspoonful cinnamon. yi level teaspoonful allspice. 6 level cupfuls {lyi pounds) flour
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