dairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Snaps
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 24
Use no milk or water.
Presented as published in 1901. 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
291Calories
4 gProtein
47 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein4.3 g
Carbohydrates47 g
Fiber0 g
Sugars19 g
Total Fat9.9 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol16 mg
Sodium8.9 mg
Potassium256 mg
Calcium37 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate60 mcg
Choline13 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 53. The excerpt below is the record exactly as published.
Ginger Snaps. — One cup each of sugar, molasses and lard, one &%%, one tablespoon- ful ginger, one tablespoonful vinegar, dis- solving in the vinegar one teaspoonful soda. Use no milk or water. Mix in seven cups flour and knead. Roll out in any shape desired and bake in quick oven. Risen Doughnuts. — Take a pint of boil- ing milk, two cups of sugar,
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