Ginger Snaps

Ingredients

• 1 cup molasses
• 1 teaspoon soda
• 1 cup sugar
• 1 teaspoon salt
• 1 cup butter or lard
• 1 tablespoon ginger
• Purity Flour to roll very thin

Method

1. 1

   Mix molasses, sugar, ginger and butter, stir over the fire until the butter is melted then stir in quickly 3 cups of Purity Flour, in which the soda has been sifted.

2. 2

   Knead the dough until it becomes smooth and chill thoroughly.

3. 3

   Roll as thin as possible, and bake in a quick oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 29. The excerpt below is the record exactly as published.

GINGER SNAPS 1 cup molasses. 1 teaspoon soda. i cup sugar. 1 teaspoon salt. i cup butter or lard, i tablespoon ginger. Purity Flour to roll very thin. Mix molasses suc^ar. dinger and butter, stir over the fire until the butter is melted then stir m quicklj 3 cup« of PtfrS'/F/o^-. in which the soda has been sifted. Knead the dough until it becomes smootn and chill thoroughly. Roll as thin as possible, and bake m a quick oven. Page Forty-three PURITy FUOUR More Bread and Better Bread GINGER COOKIES 1 cup molasses. 2 tablespoons milk or water. 1 tablespoon ginger. i cup butter. 1 teaspoon soda. Purity Flour to mix soft as can be handled on the board. ^JBlF-^^-'^^ w^^^o:.?^,^- ^- -- - - - CREAM PUFFS 1 cup water, i cup butter. 1 cup Purity Flour. Pinch of salt. 3 eggs. Heat the water and add the butter and salt. When this boils stir ir. iho fl u ■ have no lumps. Cook until the mixture leaves the side of th saucepan Coo wZ' "! '"TI^^ ^' he unbeaten eggs, one at a time. Mix thoroughly and chill Droniixt^re bv tb! "^^^^7 ^^^'u^^^^ tered tins, leaving- snace for tbpm in riso -Roi-t d „ ^ T \ ^ mixture by the spoonful on but- split and 'fill wit? Xppdce^S. I desired th? can b "SdTd '""f/?. -'-'-. When cold, intend fr^ng them, uL" onl, a teaspoonirat"':^™. T^it^^e^ZulVt^TX'- " '"" DOUGHNUTS 2 eggs beaten light. 1 cup sugar

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