Soft Ginger Cookies
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 70. The excerpt below is the record exactly as published.
Soft Ginger Cookies f c. shortening (butter and lard) 1 c. sugar 1 ts. each cinnamon, ginger, 1 c. molasses and salt \ c. hot water, in which dis- \ ts. cloves solve \\ ts. soda Flour to make a soft dough
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