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Sour Cream Molasses Cookies
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
53Calories
1 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein0.7 g
Carbohydrates5.9 g
Fiber0 g
Sugars4.8 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol17 mg
Sodium106 mg
Potassium66 mg
Calcium15 mg
Iron0.3 mg
Magnesium9.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline13 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 285. The excerpt below is the record exactly as published.
SOUR CREAM MOLASSES COOKIES 34 cup shortening 34 cup brown sugar 34 cup molasses 2 eggs, well beaten 34 cup sour cream, sour milk, or buttermilk 1 teaspoon soda 1 teaspoon salt 1 teaspoon ginger Y% teaspoon each, cinnamon, allspice Flour
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