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Ginger-Snaps

Name: Ginger-Snaps
Yield: 24 servings
Ingredients: Two cups molasses; one of lard; one table-spoon soda; one of ginger; flour to roll stiff

From Buckeye cookery, 1892

Serves 24

Recipe by Miss Mary Gallagher.

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

162Calories

0 gProtein

21 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein0 g

Carbohydrates21 g

Fiber0 g

Sugars21 g

Total Fat9.1 g

Saturated Fat3.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1 g

Cholesterol8.6 mg

Sodium10 mg

Potassium404 mg

Calcium57 mg

Iron1.3 mg

Magnesium67 mg

Phosphorus8.7 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline8.3 mg

Caffeine0 mg

Water6.3 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 54. The excerpt below is the record exactly as published.

GINGER-SNAPS. Two cups molasses, | one of lard, one table-spoon soda, one of ginger, flour to roll stiff

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