Ginger Snaps
From The easiest way in housekeeping and cooking, 1881
They will keep for months.
Presented as published in 1881. 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
1821Calories
1 gProtein
468 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1821 kcal
Protein0.7 g
Carbohydrates468 g
Fiber1.7 g
Sugars461 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2531 mg
Potassium5205 mg
Calcium900 mg
Iron18 mg
Magnesium836 mg
Phosphorus120 mg
Zinc1.2 mg
Copper1.8 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.5 mg
Folate5.5 mcg
Choline51 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 114. The excerpt below is the record exactly as published.
Ginger Snaps. One cup of butter and lard or dripping mixed, or dripping alone can be used ; one cup of molasses ; one cup of brown sugar ; two teaspoonfuls of ginger, and one each of clove, allspice, and mace ; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.