Ginger Snaps

Ingredients

• a cupful of butter
• a cupful of sugar
• a cupful of molasses
• a table-spoonful of ginger
• a teaspoonful of soda
• half a gill of cold water
• three pints of flour

Method

1. 1

   Beat the butter in a warm bowl until it becomes soft and creamy; then gradually beat into it sugar, molasses, and ginger.

2. 2

   Dissolve the soda in cold water, and stir into the mixture.

3. 3

   Gradually add flour, beating well all the while; then roll the batter very thin, cut out the cakes, and bake in a quick oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 406. The excerpt below is the record exactly as published.

Ginger Snaps. Beat a cupful of butter in a warm bowl until it be- comes soft and creamy; then gradually beat into it a cupful of sugar, a cupful of molasses, and a table-spoon- ful of ginger. Dissolve a teaspoonful of soda in half a gill of cold water, and stir into the mixture already prepared. Gradually add three pints of flour

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