Dinner
Molasses cookies
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Warm a cupful of molasses slightly and beat to a cream with half a cupful of softened butter.
- Add the juice of half a lemon, one tablespoonful of ginger and half a teaspoonful of cinnamon.
- Now stir in two cupfuls of flour sifted three times with an even teaspoonful of baking-soda, until you have a soft dough.
Historical transcription
Source method
- 1
Warm a cupful of molasses slightly and beat to a cream with half a cupful of softened butter. Add the juice of half a lemon, one tablespoonful of ginger and half a teaspoonful of cinnamon.
- 2
Now stir in two cupfuls of flour sifted three times with an even teaspoonful of baking-soda, until you have a soft dough. Roll out and cut into shapes. Bake in a good oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.