Soft Molasses Cookies
From True food values and their low costs, 1916
The dough should be of a consistency to make cakes that do not spread too much.
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
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 50. The excerpt below is the record exactly as published.
Soft Molasses Cookies •aspoon ginger y^ cup butter J^ cup boiling water 1 cup molasses 1 level teaspoon soda 'A t Flour for drop baiter
Cook this with the app: pantry check, scaling, and the assistant.