Ginger Snaps

Ingredients

• one-half pound of sugar
• one-quarter pound of butter
• one egg
• one gill of molasses
• one teaspoonful of powdered ginger
• one-half ounce of soda
• one pound of flour

Method

1. 1

   Cream sugar and butter, add egg, then molasses, ginger, dissolved soda, and flour.

2. 2

   Roll out thin, cut with a cutter, place on a buttered pan, brush with egg, and bake in a moderate oven.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 107. The excerpt below is the record exactly as published.

Ginger snaps Coffee DINNER Potage Fontange Radishes Fillet of sole, Doria Tenderloin of beef, Brillat Savarin Spinach in cream Lettuce salad Strawberry ice cream Assorted cakes Coffee Koenigsberger klobs. With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce. Ginger snaps. Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water ; and mix in lightly one pound of flour

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