Ginger Snaps

Name: Ginger Snaps
Ingredients: 4 ozs. McDougall’s Self-raising Flour; 4 ozs. Golden Syrup; 4 ozs. Sugar; 4 ozs. Margarine; Juice of Half Lemon; 1/4 oz. Ground Ginger

From McDougall's cookery book, 1950

Presented as published in 1950. 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

1975Calories

12 gProtein

286 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1975 kcal

Protein12 g

Carbohydrates286 g

Fiber4.1 g

Sugars197 g

Total Fat93 g

Saturated Fat16 g

Monounsaturated Fat41 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol0 mg

Sodium1450 mg

Potassium327 mg

Calcium411 mg

Iron11 mg

Magnesium50 mg

Phosphorus701 mg

Zinc1.2 mg

Copper0.2 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A929 mcg

Vitamin E18 mg

Vitamin K104 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate224 mcg

Choline29 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 20. The excerpt below is the record exactly as published.

GINGER SNAPS 4 ozs. McDougall’s Self-raising Flour. 4 ozs. Golden Syrup. 4 ozs. Sugar, _ 4 ozs. Margarine. Juice of Half Lemon. 1/4 oz. Ground Ginger

Cook this with the app: pantry check, scaling, and the assistant.