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Ginger Snaps

Name: Ginger Snaps
Yield: 8 servings
Ingredients: half a pound of flour; two tablespoonfuls of moist sugar; a pinch of salt; a dessert-spoonful of ground ginger; a pinch of cayenne; four ounces of treacle; a tablespoonful of milk

From Cassell's dictionary of cookery, 1892

Serves 8

Probable cost, 4d.

Presented as published in 1892. 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

166Calories

3 gProtein

38 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein3.4 g

Carbohydrates38 g

Fiber0.4 g

Sugars14 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0.2 mg

Sodium10 mg

Potassium92 mg

Calcium13 mg

Iron2.7 mg

Magnesium16 mg

Phosphorus39 mg

Zinc0.4 mg

Copper0.1 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate46 mcg

Choline1.6 mg

Caffeine0 mg

Water8.5 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 609. The excerpt below is the record exactly as published.

Ginger Snaps. — jVEx half a pound of flour with two table-spoonfuls of moist sugai-. Add a pinch of salt, a dessert-spoonful of ground ginger, and a pinch of cayenne. Make into a jjaste with four ounces of treacle and a table-spoonful of milk

Cook this with the app: pantry check, scaling, and the assistant.