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Ginger Snaps
From The Twin-city housewife, 1920
Serves 12
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
Nutrition per serving
201Calories
1 gProtein
29 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates29 g
Fiber0.1 g
Sugars21 g
Total Fat9.3 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.6 mg
Sodium11 mg
Potassium419 mg
Calcium61 mg
Iron1.9 mg
Magnesium70 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate17 mcg
Choline8.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 67. The excerpt below is the record exactly as published.
Ginger Snaps One cup molasses, one-half cup soft lard, one tablespoon hot water, three tablespoons vinegar, one teaspoon each of cinnamon, soda and ginger, flour to make stiff dough
Cook this with the app: pantry check, scaling, and the assistant.