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Bakers' Ginger Snaps

Name: Bakers' Ginger Snaps
Yield: 24 servings
Ingredients: One quart of New Orleans molasses; two and one-half teacupfuls of brown sugar; two teacupfuls of lard; two tablespoonfuls of soda; one tablespoonful of cloves; two tablespoonfuls of ginger

From Temperance cook book, 1887

Serves 24

Bake in a hot oven. When they are all baked, let them get cold, then put them in a stone jar.

Presented as published in 1887. 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

190Calories

0 gProtein

44 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein0 g

Carbohydrates44 g

Fiber0.1 g

Sugars44 g

Total Fat2.2 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol2 mg

Sodium22 mg

Potassium815 mg

Calcium117 mg

Iron2.7 mg

Magnesium135 mg

Phosphorus18 mg

Zinc0.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate0.2 mcg

Choline8.7 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 116. The excerpt below is the record exactly as published.

BAKERS' GINGER SNAPS. One quart of New Orleans molasses, two and one-half teacup- fuls of brown sugar, two teacupfuls of lard, well packed, two tablespoonfuls of soda, one tablespoonful of cloves, two table- spoonfuls of ging

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