Bakers’ Ginger Snaps

Ingredients

• Two cups of brown sugar
• two cups of cooking molasses
• one cup of shortening
• one large tablespoonful of ginger
• one tablespoonful of ground cinnamon
• one teaspoonful of cloves
• four cups of flour

Method

1. 1

   Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool.

2. 2

   In the meantime, sift four cups of flour and stir part of it into the above mixture.

3. 3

   Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat into this mixture, stir in the remainder of the flour and make stiff enough to roll into long rolls about an inch in diameter, and cut off from the end into half-inch pieces.

4. 4

   Place them on well-buttered tins, giving plenty of room to spread.

5. 5

   Bake in a moderate oven.

6. 6

   Let them cool before taking out of the tins.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 197. The excerpt below is the record exactly as published.

BAKERS’ GINGER SNAPS. Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantime, sift four cups of flour

Cook this with the app: pantry check, scaling, and the assistant.