vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Snaps
From Boston Cooking-School cook book, 1896
Serves 8
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
Nutrition per serving
159Calories
3 gProtein
26 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein2.6 g
Carbohydrates26 g
Fiber0 g
Sugars7.7 g
Total Fat5.2 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium296 mg
Potassium185 mg
Calcium26 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline1.5 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 285. The excerpt below is the record exactly as published.
GINGER SNAPS Vg cup molasses 3 tablespoons shortening 1% cup flour lg teaspoon soda 1 teaspoon ginger 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.