Ginger Snaps
From McDougall's cookery book, 1950
Regulo Mark 3 ~ 330° Fahr. Middle shelf
Presented as published in 1950. 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
1585Calories
1 gProtein
205 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1585 kcal
Protein1.1 g
Carbohydrates205 g
Fiber1.1 g
Sugars198 g
Total Fat92 g
Saturated Fat16 g
Monounsaturated Fat41 g
Polyunsaturated Fat30 g
Omega-30 g
Cholesterol0 mg
Sodium101 mg
Potassium238 mg
Calcium30 mg
Iron5.6 mg
Magnesium31 mg
Phosphorus31 mg
Zinc0.5 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A929 mcg
Vitamin E18 mg
Vitamin K104 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline20 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 20. The excerpt below is the record exactly as published.
GINGER SNAPS 4 ozs. McDougall’s Self-raising Flour. 4 ozs. Golden Syrup. 4 ozs. Sugar, _ 4 ozs. Margarine. Juice of Half Lemon. 1/4 oz. Ground Ginger
Cook this with the app: pantry check, scaling, and the assistant.