Ginger Snaps
From The Henderson cook book, 1914
Serves 2
— Miss Cornelia L. Gary.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 54. The excerpt below is the record exactly as published.
GINGER SNAPS. One large cup of butter and lard mixed, 1 cup of sugar, 1 cup of molasses, % cup of water, 1 tablespoon ginger, 1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda dis- solved in hot water. Flour for pretty stiff dough
Cook this with the app: pantry check, scaling, and the assistant.