Ginger Snaps
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
3493Calories
48 gProtein
588 gCarbs
111 gFat
Full nutrition (33 nutrients)
Calories3493 kcal
Protein48 g
Carbohydrates588 g
Fiber0.2 g
Sugars248 g
Total Fat111 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2466 mg
Potassium5466 mg
Calcium765 mg
Iron40 mg
Magnesium922 mg
Phosphorus579 mg
Zinc4.2 mg
Copper2.3 mg
Manganese8.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)33 mg
Folate703 mcg
Choline46 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 70. The excerpt below is the record exactly as published.
Ginger Snaps 1 c. molasses \ ts. soda \ c. shortening 1 ts. salt 1 tb. ginger 3£ c. flour
Cook this with the app: pantry check, scaling, and the assistant.