vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ginger Snaps
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 52. The excerpt below is the record exactly as published.
Ginger Snaps Three-quarters cup of granulated sugar, half cup light brown sugar, quarter pound butter, one egg, half cup molasses, one-eighth cup cold water, three-quarters teaspoon vanilla, one teaspoon ginger, one teaspoon baking powder, quarter teaspoon salt, one cup flour, half teaspoon baking soda
Cook this with the app: pantry check, scaling, and the assistant.