Ginger Snaps
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3829Calories
8 gProtein
466 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories3829 kcal
Protein7.7 g
Carbohydrates466 g
Fiber1 g
Sugars452 g
Total Fat221 g
Saturated Fat86 g
Monounsaturated Fat99 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol391 mg
Sodium376 mg
Potassium5032 mg
Calcium771 mg
Iron22 mg
Magnesium828 mg
Phosphorus217 mg
Zinc2 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D6.4 mcg
Vitamin C0.4 mg
Vitamin A80 mcg
Vitamin E1.8 mg
Vitamin K0.2 mcg
Vitamin B62.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate45 mcg
Choline303 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 16. The excerpt below is the record exactly as published.
Ginger Snaps. 1 cup sugar, 1 cup butter or lard, 1 cup honey or molasses, 1 tablespoon vinegar, 1 tablespoon ginger, 1 egg, 1 tablespoon soda dissolved in one-third cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.