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Soft Ginger Cookies
From The Toronto Cook Book, 1915
Serves 24
Cheap and good.
Presented as published in 1915. 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
117Calories
0 gProtein
16 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein0 g
Carbohydrates16 g
Fiber0 g
Sugars16 g
Total Fat6.1 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Cholesterol5.8 mg
Sodium5.5 mg
Potassium236 mg
Calcium29 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline4.9 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Soft Ginger Cookies Cheap and good. One cup molasses, two-thirds cup of lard, two-thirds cup sugar, two-thirds cup hot water, one tea- spoonful ginger, two dessertspoonfuls of soda and one dessert- spoonful of cream of tarta
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