Ginger Snaps
From The New York receipt book, 1882
Makes a large quantity.
Presented as published in 1882. 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
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 14. The excerpt below is the record exactly as published.
Ginger Snaps.— (Large quantity).— 1 pound butter, 2 pounds flour Iks pounds sugar, eggs beaten very light, 1 great spoonful ginger-, 1 teaspooAfih mixed cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.