Ginger Snaps
From Delicate dishes, 1896
Presented as published in 1896. 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
2899Calories
0 gProtein
749 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories2899 kcal
Protein0 g
Carbohydrates749 g
Fiber0 g
Sugars750 g
Total Fat68 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol189 mg
Sodium147 mg
Potassium4869 mg
Calcium696 mg
Iron16 mg
Magnesium805 mg
Phosphorus119 mg
Zinc1.1 mg
Copper1.7 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0.2 mcg
Choline44 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Delicate dishes (1896), page 48. The excerpt below is the record exactly as published.
GINGER SNAPS. One cup of molasses, 2^ cup of sugar, ^3 cup of butter, yi teaspoonful of soda, % teaspoonful of ginger, j4 tea- spoonful of cinnamon, flour
Cook this with the app: pantry check, scaling, and the assistant.