Ginger Snaps

Name: Ginger Snaps
Yield: 2 servings
Ingredients: One cup molasses; one-half of sugar; two-thirds of butter; one-half of water; one tablespoon ginger; one-half teaspoon of alum; two teaspoons saleratus; mix the whole, with flour enough to roll out nicely

From The new home cook book, 1896

Serves 2

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

As published

This recipe was extracted from The new home cook book (1896), page 143. The excerpt below is the record exactly as published.

GINGER SNAPS. Miss Gilbert, Evanston. One cup molasses, one-half of sugar, two-thirds of butter, one-half of water, one tablespoon ginger, one-half teaspoon of alum dissolved in hot water, two teaspoons saleratus, dissolved in the molasses ; mix the whole, with flour enough to roll out nicely

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