Economical Ginger Snaps
From Magnet users cook book, 1920
Serves 24
Recipe by Mrs. Matt. Armstrong.
Presented as published in 1920. 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
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 55. The excerpt below is the record exactly as published.
cup of “black strap” molasses, 2 teaspoons soda, 3 teaspoons ginger, %4% teaspoon salt, a little flour. Stir well and let stand to rise for two hours, then add more ~_ flour to make a soft dough, roll out and bake in a quick oven, Grease pans well——Mrs, W. A. Nixon, Twin Butte, Alta. GINGER SNAPS No. 3. Ingredients:—One cup of molasses, 1 cup lard, 1 cup of brown sugar, 4 tablespoons of water, 1 tablespoon of ginger, 1 tablespoon soda. Put on stove and boil for five minutes. Stir in flour and soda while warm. Roll and cook in quick oven.—Mrs, J. H. Birkin, Hamil- - ton, Ontario. ECONOMICAL GINGER SNAPS. One cup brown sugar, 1 cup of black +g strap molasses, 1 cup melted lard, 1 tablespoon ginger, 1 tablespoon vinegar, 1 teaspoon salt, 1 teaspoon soda, dissolved in % cup boiling water. Flour enough to roll
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.