Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 1 cup lard
- 3 tablespoons vinegar
- 1 teaspoon salt
- 1 cup butter
- 1 cup molasses
- 1 tablespoon vine- gar
- 1 tablespoon soda
- 1 tablespoon ginger
- 11/2 cups molasses
- 4 cup strong coffee
- 2 teaspoons soda
- 1 teaspoon ginger
- 1 cup shortening worked into flour
- 1 cup sour milk
- 2 cups new orleans molasses
- 1 cup brown sugar
- 2 teaspoon salt
- 2 eggs
- 1 dozen figs chopped fine
- 1 heaping teaspoon baking powder
- 1 cup n
- 2 beaten eggs
- 2 qts
- 2 heaping teaspoons soda sifted together
- 1 heaping teaspoon cinnamon
- vinegar
- salt
- ginger
- cloves
Directions
1 cup sugar, 2 eggs, i/^ cup butter, 1 dozen figs chopped fine, 1 heaping teaspoon baking powder, flour to roll nicely.
Mrs. S. J. Franklin.
GINGER COOKIES NO. 1.
1 cup N. 0. molasses, 1 cup lard, 1 cup sugar, 3 tablespoons vinegar, 1 teaspoon salt ; let come to a boil ; cool and add 2 beaten eggs, a level tablespoon soda and scant tablespoon of ginger mixed dry with the first cup of flour; beat well and add flour enough to make a soft dough. Hattie Golnicke.
GINGER COOKIES NO. 2.
1 cup butter, 1 cup sugar, 1 cup molasses, 1 tablespoon vine- gar, 1 tablespoon soda. 1 tablespoon ginger, a little (?innamon and cloves ; stir and boil this mixture ; when cold add 2 eggs, well beat- en, and flour enough to mal^e quite stiff; roll very thin and cut. These cookies will be either crisp or soft according to the time the mixture is cooked. Mrs. Copeland.
GINGER COOKIES NO. 3.
11/2 cups molasses, i/o cup brown sugar, i/4 cup strong coffee, 1 cup lard and butter mixed, 2 teaspoons soda, 1 teaspoon ginger; mix and set on the stove until it foams ; let cool and mix soft and roll thin. Mrs. R. A. Love.
GINGER COOKIES NO. 4.
2 qts. flour. 2 heaping teaspoons soda sifted together, 1 cup shortening worked into flour, 2 eggs, 1 cup sour milk or cold cof- fee, 2 cups New Orleans molasses, 1 cup brown sugar, 1 teaspoon ginger, % teaspoon cloves, 1 heaping teaspoon cinnamon, I/2 teaspoon salt; stir up over night and set in cellar to get thoroughly cold- will need very little flour to roll out for 'baking next morning.
Mrs. Gleave.