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Ginger Snaps

Name: Ginger Snaps
Yield: 24 servings
Ingredients: One cupful of brown sugar; one cupful of molasses; one cupful of lard; two eggs; a small teacup half full of boiling water; two teaspoonfuls of ginger; two of cinnamon; a teaspoonful of saleratus

From Twentieth century home cook book, 1905

Serves 24

Presented as published in 1905. 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

167Calories

1 gProtein

20 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories167 kcal

Protein0.6 g

Carbohydrates20 g

Fiber0.2 g

Sugars19 g

Total Fat9.5 g

Saturated Fat3.7 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol24 mg

Sodium25 mg

Potassium223 mg

Calcium44 mg

Iron1.1 mg

Magnesium35 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A6.7 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.4 mcg

Choline19 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 24. The excerpt below is the record exactly as published.

Ginger Snaps. — One cuj)ful of brown sugar, one cupful of molasses, one cup- ful of lard, two eggs, a small teacup half full of boiling water, two teaspoonfuls of ginger, two of cinnamon, a teaspoonful of saleratus

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