nut-freeegg-freesoy-freefish-freeshellfish-free
Spice Cookies
From Boston Cooking-School cook book, 1896
Serves 8
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
224Calories
3 gProtein
46 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein3.5 g
Carbohydrates46 g
Fiber0.1 g
Sugars22 g
Total Fat5.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol8.6 mg
Sodium82 mg
Potassium350 mg
Calcium53 mg
Iron2.8 mg
Magnesium59 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate50 mcg
Choline4.4 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 8 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.
SPICE COOKIES Y% cup molasses V4 cup sugar 11% tablespoons butter 114 tablespoons lard 1 tablespoon milk Heat molasses to boiling point. Add dry ingredients. 2 cups flour V4 teaspoon soda al V4 teaspoon salt sor 14 teaspoon clove ae d 14 teaspoon cinnamon ane 14 teaspoon nutmeg
Cook this with the app: pantry check, scaling, and the assistant.