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Ginger Crisps
From A calendar of dinners, with 615 recipes, 1913
Serves 24
Presented as published in 1913. 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
169Calories
2 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein2.3 g
Carbohydrates29 g
Fiber0.1 g
Sugars12 g
Total Fat5.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium142 mg
Potassium231 mg
Calcium55 mg
Iron1.9 mg
Magnesium39 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate34 mcg
Choline1.9 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.
Ginger Crisps Iced Tea *Ginger Crisps—Cream % cup Crisco with “4 cup sugar, add 1 cup molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2 teaspoons baking powder, and four to make stifish dough
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