Ginger Snaps

Name: Ginger Snaps
Ingredients: I cupful brown sugar; I cupful molasses; h teacupful butter and lard (mixed); I leaspoonful salt; 2 teaspoonfuls ground ginger; 3 teaspoonfuls cream of tartar; 2 teaspoonfuls baking soda; dissolved in ^ teacupful of boiling water; Flour enough

From The St. Mungo cookery book, 1904

Mrs Young, Barre, Vermont, U.S.A.

Presented as published in 1904. 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

1852Calories

1 gProtein

476 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1852 kcal

Protein0.7 g

Carbohydrates476 g

Fiber0.8 g

Sugars461 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5444 mg

Potassium7615 mg

Calcium870 mg

Iron19 mg

Magnesium833 mg

Phosphorus121 mg

Zinc1.3 mg

Copper1.8 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)3.8 mg

Folate2.9 mcg

Choline51 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 59. The excerpt below is the record exactly as published.

GINGER SNAPS. I cupful brown sugar. I cupful molasses'. h teacupful butter and lard (mixed). I leaspoonful salt. Flour enough 2 teaspoonfuls ground ginger. 3 teaspoonfuls cream of tartar, 2 teaspoonfuls baking soda dissolved in ^ teacupful of boiling water

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