Ginger Snaps
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.
one tablespoonful of gînger. Flour to make as thîck as pound cake. Warm the butter, molasses and ginger, then add the milk, flour and saleratus, and bake as quickly as you can. GINGEE SNAPS. One cup of butter and lard niixed, one cup of sugar. one cup of molasses, half a cup of water, one tablespoon- ful of ginger, one teaspoonf ul of soda in hot water, flour enough to roU the dough soft.
Cook this with the app: pantry check, scaling, and the assistant.