vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Ginger Nuts Without Eggs
From Cooking for profit, 1886
Serves 2
Adjust flour as needed for consistency.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 118. The excerpt below is the record exactly as published.
2 teaspoons baking powder, 6 c'lps flour — 1^ pounds. Mix up in the usual way for cookies. Sift sugar over before cutting out the cakes. These will keen for years. 418— Brown Ginger Cookies, Good Common. 8 ounces black molasses — a small tea- cup 4 eggs. 2 ounces ground ginger—2 tablespoons. Half cup milk or water. 4 teaspoons baking powder. 2 pounds flour, or enough to make soft dough. Mix the ingredients in the order they are printed. Roll out and cut with a small cutter. 8 ounces butter — 1 cup. 8 ounces sugar — 1 cup. ^19— Ginger Nuts without Eggs. 8 ounces butter — 1 cup. 8 ounces of sugar — 1 cup. 8 ounces of molasses — small teacap. 2 teaspoons ground ginger. 2 teaspoons l)aking powder. Flour to make soft dough
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