Ginger Snaps
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 50. The excerpt below is the record exactly as published.
Ginger Snaps. One cup butter, one cup sugar, one cup molasses, half cup water, one tablespoon ginger, one tablespoon cinnamon, one teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.