Ginger Snaps
From How we cook in Tennessee .., 1906
Serves 2
These ginger snaps will keep for weeks if locked up.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.
Ginger Snaps. — One large cup butter and lard mixed, one coffee cup sugar, one cup molasses, half cup water, one table- spoon ginger, one tablespoon cinnamon, one teaspoonful cloves, one teaspoonful of soda dissolved in hot water. Flour for pretty stiff dough
Cook this with the app: pantry check, scaling, and the assistant.