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Ginger Snaps
From Lowney's cook book, 1907
Serves 10
Presented as published in 1907. 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
261Calories
4 gProtein
54 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein4.3 g
Carbohydrates54 g
Fiber0 g
Sugars25 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Cholesterol2.5 mg
Sodium481 mg
Potassium541 mg
Calcium76 mg
Iron3.7 mg
Magnesium91 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate60 mcg
Choline5.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 106. The excerpt below is the record exactly as published.
Ginger Snaps 1 cup molasses 3 cups flour J to ^ cup butter, suet, or ^ teaspoon soda chicken fat 1 tablespoon ginger 2 teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.