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Ginger Cookies - from Myra’s 1919 Diabetic Cookbook

1/4 cup almond flour
2 eggs, separated
4 saccharin tablets (see note)
1 tablespoon heavy cream
1/2 teaspoon ground ginger

Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff.  Add almond flour, ginger and cream to yolks, stir smooth.  Fold in egg whites.  Drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.

NOTE:  I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.


Protein:  28.51 grams
Fat:      22.31 grams
Carb.:     5.63 grams
Cal:      340